|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 2 | medium (2-3/4" dia) (approx 3 per lb) | apples, peeled, cored and thin sliced | 1 | onion | yellow onion, thinly sliced | 1 | head | Cabbage, chopped | 1 | tablespoon | vinegar | 2 | tablespoons | oil, vegetable | 1/2 | cup (8 fl oz) | water |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Peel and slice the onion very thin. Trim the cabbage, core it, cut it half, and slice into fine choffonade, as for coleslaw. Peel, core, and slice the apples very thin. | | 2 | In large saute pan, heat a little oil and begin to saute the onions. | | 3 | When they are translucent and just beginning to brown, add the apples. Saute about 1 minute so everything is sizzling, and add the cabbage, the seasoning, a dash of vinegar and a little water. (You may also want to add a little sugar or sweetener.) | | 4 | Stir on hot flame just long enough to barely cook the cabbage. It should retain a little crunch. Serve warm. (Serve with pork, roast chicken, savory grain, or by itself.) |
|
