Sautéed Red Cabbage with Onions & Apples
- 1 1 1 Yellow Onion, thinly sliced
- 1 Tbsp 1 Tbsp 1 Tbsp Bacon Grease, or coconut oil
- 3 cup 3 cup 3 cup Red Cabbage, about half a head, thinly sliced
- 3 Tbsp 3 Tbsp 3 Tbsp Apple Cider Vinegar
- 1 tsp 1 tsp 1 tsp Salt
- 2 tsp 2 tsp 2 tsp dried Rosemary
- 1 cup 1 cup 1 cup Granny Smith Apple, chopped into matchsticks
- In a large enameled pot or pan, sauté the onion in the fat or oil. When it is mostly translucent, add the cabbage and cook until it begins to soften.
- Add the vinegar and Rosemary Salt blend, and allow the cabbage and onion mixture to cook until everything is softened / fork-tender.
- Add the apples, and cook them until soft. Add more vinegar or some water if the mixture becomes too dry.
side note Though I often recommend cooking in cast iron skillets, I don’t recommend cooking this dish in cast iron since it includes vinegar, which is very acidic and may react to the cast iron. change it up Instead of using plain bacon fat, chop and render 2-3 slices of bacon for the cooking fat, and add the cooked bacon meat back to the mixture when plating. For a slightly sweeter version, add about 2 tablespoons to 1/4 cup of chopped, dried cranberries (if not on the 21DSD, find a no sugar added brand or dry some yourself).