This recipe would be great with bacon mixed in, but I haven’t found a local grass-fed bacon source. It would also be great, with a polish or breakfast style sausage. If you’re vegan, you could toss it with quinoa and then refrigerate it for a cabbage quinoa salad, or just eat as is, which is what I have done. I like to keep it simple, and eat as soon as possible. The chef is hungry!
Sauteed Red Cabbage and Onions with Apples
Prep time
Cook time
Total time
Author: Lauren Bolanos
Ingredients
- ½ red cabbage
- 1 medium sized white onion
- 1 granny smith apple
- 1 tbsp of beef tallow (coconut oil if vegan)
- 3 tbsp of apple cider vinegar
- 1 tsp of sea salt
Instructions
- Thinly slice cabbage, onion, and apple. I used a mandolin to speed up the process.
- Add tallow to pan, then add sliced cabbage, onion, and apple.
- Once mixture is cooked down a little, add in apple cider vinegar.
- Stir until desired tenderness. I like mine with a small amount of crunch, but still mushy.
- Salt to taste.
This post is featured on Healing with Food Friday
This looks delicious. I love red cabbage anyway. Thanks for linking up at Healing With Food Friday. You are a featured post for this next week. Hope to see you again at the next blog hop #8.
Thank you for featuring my post again and for putting the blog hop together. I plan on continuing to submit my posts 🙂 and linking to it on facebook and twitter.
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Thank you. I really appreciate your feedback and support!