Description
A vibrant and flavorful side dish that balances the earthy crunch of red cabbage with the tart sweetness of Granny Smith apples. This elegant, colorful preparation uses apple cider vinegar to brighten the profile, making it a perfect accompaniment to roasted poultry or vegetarian main courses. It is a nutritious, easy-to-make classic that maintains a satisfying texture and deep, complex flavor. Ideal for weeknight dinners or festive holiday tables, this dish is a crowd-pleaser that stores beautifully for later enjoyment.
Ingredients
1 medium head red cabbage, shredded
2 large Granny Smith apples, peeled, cored, and sliced
1 small yellow onion, finely diced
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
Salt and pepper to taste
Instructions
Prepare the cabbage by slicing it into uniform thin shreds.
Peel, core, and slice the apples into medium wedges.
Finely dice the yellow onion.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Sauté the onions until translucent and soft, about four minutes.
Add the shredded cabbage to the skillet and toss well to coat with the oil.
Cook the cabbage for ten minutes until it begins to soften.
Add the apple wedges, apple cider vinegar, and brown sugar to the pan.
Stir to combine and cook for an additional ten to eleven minutes until the cabbage is tender yet still retains a slight bite.
Season with sea salt and black pepper to taste before serving.
Notes
This dish stores well in an airtight container for up to 3 days in the refrigerator and often tastes even better the next day as the flavors meld together. You can add a pinch of cinnamon or cloves if you prefer a more spiced, festive flavor profile.
- Prep Time: 10
- Cook Time: 25
- Category: Recipes
- Method: Sautéing
- Cuisine: European
Nutrition
- Serving Size: approx. 1 cup
- Calories: 115
- Sugar: 14g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg