This sweet and savory dish is great when paired with any type of roasted or grilled meat, and it also works well as a side dish to eggs in the morning.
PREP TIME
15 minutes
COOKING TIME
20-30 minutes
YIELD
4 servings
1 large yellow onion, thinly sliced
1 tablespoon bacon fat or coconut oil
1/2 head of red cabbage, thinly sliced
2-4 tablespoons unfiltered apple cider vinegar
1 tablespoon Rosemary Salt Blend (recipe here)
1 green apple, sliced into matchstick-sized pieces
SIDE NOTE
Though I often recommend cooking in cast iron skillets, I don’t recommend cooking this dish in cast iron since it includes vinegar, which is very acidic and may react to the cast iron.
CHANGE IT UP
Instead of using plain bacon fat, chop and render 2-3 slices of bacon for the cooking fat, and add the cooked bacon meat back to the mixture when plating.
For a slightly sweeter version, add about 2 tablespoons to 1/4 cup of chopped, dried cranberries (find a no-sugar-added brand or dry some yourself).
NUTS
EGGS
NIGHTSHADES
FODMAPS
In a large enameled pot or pan, sauté the onion in the fat or oil. When it is mostly translucent, add the cabbage and cook until it begins to soften.
Add the vinegar and Rosemary Salt blend, and allow the cabbage and onion mixture to cook until everything is softened / fork-tender.
Add the apples, and cook them until soft. Add more vinegar or some water if the mixture becomes too dry.
