Sauteed Red Cabbage and Onions with Apples

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
 
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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
  1. Thinly slice cabbage, onion, and apple. I used a mandolin to speed up the process.
  2. Add tallow to pan, then add sliced cabbage, onion, and apple.
  3. Once mixture is cooked down a little, add in apple cider vinegar.
  4. Stir until desired tenderness. I like mine with a small amount of crunch, but still mushy.
  5. Salt to taste.

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