sauteed red cabbage

Sauteed red cabbage. Simple, but so delicious. It’s sweet, tart, savory and tastes amazing as a side dish at breakfast—as shown here in a skillet— lunch or dinner. The weather here on the east coast has definitely cooled down, and this is the perfect cold weather dish that brings both comfort and brightness.

Ingredients

For 3-4 servings

• 4 cups of thinly sliced red cabbage

• 1 cup of thinly sliced apples (I used pink lady in this recipe. Braeburn apples taste good in this as well)

• ½ cup of sliced white or yellow onion

• 1 tablespoon of butter

• 1 tablespoon of white sugar

• ½ tablespoon of onion powder

• ½ teaspoon of salt

• ¼ teaspoon of allspice

• 1 ½ tablespoons of apple cider or rice vinegar

• 1 tablespoon of red wine (I used shiraz)

Gather your ingredients. Not pictured: salt and red wine. You should have 10 ingredients total.

Directions:

• In a skillet, on medium high heat, add the butter, onions and apples. Cook for a minute and a half to two minutes, until they’re a little softened

• Next, add the cabbage, onion powder, salt, sugar, allspice, vinegar, and red wine. Cook/stir in the skillet for two minutes

• Put the heat on low. Cover the cabbage mixture. Cook for 50-55 minutes, occasionally stirring, every ten minutes or so

After the 50—55 minutes the mixture should appear as such, and the apples should have taken on the same lovely color as the cabbage.

• And the now the only thing left is to enjoy—I especially love eating this alongside pork!