By Nick Schneider
Serves approximately 8-10
- 1 medium red or green cabbage
- 2 large crisp apples
- 1 medium yellow or red onion
- 4 T. olive oil
- 2 T. vinegar – cidar, white wine, sherry or white balsamic
Slice very thin or mandolin the onion.
Trim the cabbage, halve, core and cut to a chiffonade as for coleslaw.
Wash, core and slice the apple very thin, using a mandolin if desired.
Heat oil in a large sauté pan, sauté onions until lightly brown and translucent.
Add apples cooking about 1-2 minutes until all is sizzling.
Add the cabbage, vinegar, salt and pepper and a dash of water ~ 3 T.
Stir on hot flame just long enough to wilt the cabbage while leaving it tender crisp.
Serve with pork, duck, game or a savory grain dish.
For added flavor and texture, add to step 4 some whole seeds – caraway, dill or mustard or fennel.