Sautéed Cabbage with Apple

Side dishes don’t get much easier than my Sautéed Red Cabbage with Apple recipe. If you’ve never tried sautéed cabbage, then this is your sign! This cooking technique promotes deep caramelization, making the cabbage soft, tender and sweet. It’s virtually transformed and couldn’t be more delicious. Trust me! Grated apples, onions and apple cider vinegar are tossed in and impart a layer of tartness, savouriness and acidity to this dish. All the ingredients combine to create a symphony of flavours to be relished!

This recipe couldn’t be easier and takes just 30 minutes to make. All you need is a pot and 7 simple ingredients and you’re well on your way to creating one satisfying spoonful. Enjoy it with your favourite protein or pair it with my Pork Schnitzel or Date Night Roasted Chicken recipes for a mouthwatering, balanced and hearty meal. So, let me show you how it’s done. Grab a spoon and come and cook with me!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 6 - 8

Ingredients:

• 1 small yellow onion, halved and thinly sliced

• 3 Tbsp avocado oil (See Notes below)

• 1 tsp kosher salt, divided

• 1/2 medium red cabbage, halved and thinly sliced (approx. 8 cups) (See Notes below)

• 1/2 tsp freshly ground pepper

• 2 Cortland apples, peeled and grated

• 1/2 Tbsp apple cider vinegar

Instructions:

1. To a large pot or saucepan set over medium heat, add the avocado oil, onion and 1/2 tsp salt. Cook for 5 minutes or until the onions have softened and are slightly caramelized.

2. Add the red cabbage, remaining 1/2 tsp salt and ground pepper and cook for an additional 5 minutes, stirring occasionally. Then, toss in the apples and apple cider vinegar and cook for a final 10 minutes or until the cabbage is tender and has softened.

3. Transfer the sautéed cabbage to a large bowl and serve and enjoy!

Notes:

1. Substituting the Oil: I love using avocado oil in this recipe given it’s neutral taste. If you don’t have avocado oil on hand, you can simply substitute it with olive, sunflower or vegetable oil, without compromising the texture or flavour of this dish.

2. What Should I Do with the Leftover Red Cabbage?: If you are looking for a way to use up the other half of the cabbage, then I’ve got a solution for you - my Classic Borscht recipe. This beet soup boasts an abundance of vegetables, including beets, carrots, onions, garlic and you guessed it - red cabbage! The recipe calls for half a red cabbage, shredded. Problem solved!