During the summer, any cabbage that crosses my cutting board usually finds its way into a cole slaw. However, in the fall and winter I prefer the taste of cooked cabbage. In this dish, I combined the cabbage with a fall classic, the apple, to create a dish that is sweet enough that even my picky daughter not only tried, but ate every single bite of. Additionally, this dish adds a bold color to the plate, making it appealing visually as well.
Cabbage and Apples
2 Tbsp unsalted butter
1 small head red cabbage
1 large Granny Smith apple, cored and peeled
1/2 cup apple juice
1 tsp kosher salt
Cut apple into 1/2-inch cubes. In large skillet, melt butter over medium heat. Add apple and cook 4-5 minutes, stirring often, until apple is lightly browned. While apple is cooking, cut cabbage in half and remove core. Slice cabbage into thin ribbons and separate. Add cabbage to skillet and toss.
Add apple juice and sprinkle salt over top of cabbage. Cover with lid and cook until cabbage is tender but not mushy (about 10-15 minutes). Remove from heat and serve immediately.