Sautéed Red Cabbage with Onions & Apples
This is a recipe I created after seeing a friend of mine eating something similar before our nutrition class last year. It looked and smelled fantastic and I realized that it would be a great way to add cabbage to my diet since it was a vegetable I liked but rarely ate.
25 minutes
45 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 4831 |
| Fat: | 3 g |
| Carbohydrates: | 1320 g |
| Protein: | 0 g |
| Calculated per serving. | |
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Serves: 4
Serves: 4Ingredients
- 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 Rosemary, dried
- 1 cup 1 cup 1 cup Apple, Granny Smith, chopped into matchsticks
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
Notes
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).
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I was craving a sweet cabbage dish the other day and gave this a try- very simple and satisfying. However, a tablespoon of salt seemed like a LOT (for the 4-serving recipe). I skimped a bit and it’s still pretty salty for my taste. I’ll probably cut it down to a teaspoon next time. Otherwise, it’s perfectly yummy and has a great texture and color.
That ingredient is definitely something that got “lost in translation” from Diane’s site. Her recipe calls for a Rosemary Salt blend, which is two parts rosemary to one part salt. So yes, 1 tsp of salt, and 2 tsp of rosemary. I will revise. So sorry about that! -Bill