Great with pork or chicken. May be seasoned to be tangy with vinegar and spices or sweet with cinnamon and sugar. Can also be varied with various vegetables or chopped nuts.
Quantity
0
Quantity Unit
Prep Time (minutes)
30
Cook Time (minutes)
10
Ready In (minutes)
40
Ingredients
Amount
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.)
