Cabbage and Apple "Slaw"

This is one of my there's-really-no-recipe side dishes. Every time I make it, I wonder why I don't make it more often - it's easy, inexpensive, tasty, and flexible (in terms of what it will pair with). This is the perfect side dish with grilled or baked-stuffed pork chops (which is what we had for supper last night). Keep in mind that these amounts are guidelines - I never measure anything when I make this.

OK, now I've tried something different here - I've embedded the recipe from my file at Key Ingredient, which is a groovy site if you are looking for recipes, want to archive and/or share your own recipes, or have a food blog.

HOWEVER, I almost like the look better when I just put the text up on my blog.


Ingredients - makes 2+ servings, and can easily be doubled

• ½ head cabbage
• 1 or 2 apples (skin on)
• 2 - 3 Tbsp BUTTER (margerine if you must, but it doesn't taste as good)
• 2 - 3 Tbsp Brown sugar
• ⅓ - ½ cup apple cider vinegar OR ¼ cup cider vinegar and ⅓ apple cider (if you don't want it too tangy - I like it tangy, but it's really tangy)
• salt

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Directions

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.

What do you think? Plain text or embedded recipe? And not to worry - if you prefer plain text, I can still add a "print" link, like this: PRINT THIS RECIPE