Cabbage with Apples
Cabbage with Apples
I think cabbage is underrated. It is such a versatile vegetable. Cabbage is good in both hot and cold dishes, it isn’t expensive, and cabbage is good for you. Big heads of cabbage are at all the local farm stands this time of year.
So are apples.
I was looking for a side dish for a chicken dinner the other night and I decided to start with cabbage. Since I had a pretty good sized head of green cabbage, and just a small piece of red cabbage, I mixed the two together. I added cider vinegar, sugar and seasonings. Then I added apples to round out the dish. It had a sweet and sour flavor that went well with the meal. In many ways, cabbage, with its earthy “greenness”, pairs perfectly with sweet/tart apples.
I would also serve this as a side dish with duck, beef, pork or even a lamb roast. It would go well with any of them. You could use any color cabbage for this dish- or combine colors, as I did. Perfect for a Fall dinner.
Cabbage with Apples
2-3 T. oil
2-3 onions, sliced thin
8 c. chopped cabbage, any color
1 c. stock- chicken or vegetable stock
1/2 c. apple cider vinegar
1/4 c. sugar
1 t. celery seeds
3 apples, peeled , cored and diced
salt and hot pepper sauce to taste
Heat oil in skillet and cook onion until tender and a little wilted. Add cabbage, stock, vinegar, sugar and celery seeds and cook until cabbage is tender. Most of the liquid will evaporate. Add the apples and cook until apples are just heated through. Season with salt and hot sauce and serve. Serves 5-6.
