Purple Cabbage and Apple side dish
adapted from Melissa d'Arabian
photo from Jack’s kitchen
This recipe is super delicious and easy to make!
1 small Purple Cabbage, shredded or finely chopped
1 Granny Smith Apple, cored and peeled, sliced thinly and cut in half
2 tbsp olive oil
1 tsp fennel seeds
Salt & Pepper to taste
2 tbsp apple cider vinegar
In a large saute pan, warm olive oil over medium heat. Add the cabbage, apples, fennel and salt and pepper, to taste, and saute until the cabbage softens and wilts about 20 minutes. Add vinegar, stir, and place in serving bowl.
NOTE: Melissa’s original recipe calls for deglazing with red wine and then stir in a splash of cider vinegar. Transfer to a serving bowl and serve.
NOTE: We substituted olive oil for butter.