Cabbage and Apple "Slaw"

By Jessica

A quick-cooked "slaw" made of cabbage and apples. Sweet but tangy, it's the perfect pair to pork chops or pork roast, and a perfect fall side dish.

Ingredients

• 1/2 head cabbage
• 1 or 2 apples (skin on)
• 2 - 3 Tbsp BUTTER (margerine if you must)
• 2 - 3 Tbsp Brown sugar
• 1/3 - 1/2 cup apple cider vinegar OR 1/4 cup cider vinegar and 1/3 apple cider (if you don't want it too tangy)
• salt

Preparation

Step 1

1. Take the half head of cabbage, put it flat-side down, and slice in thin strips. Separate the strips into a colander. Discard the very center part if it's very hard or white. Rinse.

2. Core and quarter the apple(s) and slice into THIN slices. Toss with rinsed cabbage.

3. In a heavy-bottomed saute pan or large skillet, melt the butter over medium heat. There should be enough butter to completely cover the bottom of the pan. Sprinkle the brown sugar on top of melted butter, and then stir while it heats up. Toss in a pinch of salt. Take care not to heat butter and sugar too long, or you'll make caramel (which is OK, too).

4. Now, add the apple cider vinegar (and/or apple cider) and STAND BACK! If you have heated the butter to very hot, the vinegar is likely to SPLATTER when added, so be careful! Stir to mix and dissolve sugar.

5. Add the cabbage and apples and toss/stir to coat with liquid. You may need to mix for a minute or two. Turn heat down a bit and let cabbage saute, stirring occasionally. It's done when apples are cooked and cabbage is softer but not soggy.