Warm Apple, Cabbage and Onion Slaw for Autumn
By Nick Schneider
- 1 medium red or green cabbage
- 2 large crisp apples
- 1 medium yellow or red onion
- 1/4 cup olive oil
- 2 Tablespoons vinegar – cidar, white wine, sherry or white balsamic
Slice onions very thin or use a mandolin. 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.