Thursday, December 6, 2007

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.

Cabbage and Apple "Slaw"

A quick-cooked "slaw" made of cabbage and apples. Sweet but ...

See Cabbage and Apple "Slaw" on Key Ingredient

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


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


sylvie said...

Love the recipe, like it better in plain text as part of the post. Not to mention it may help with searching next year when I want to find it again right?

Jessica said...

What I think I will end up doing is posting in plain text, adding the "print" link at the bottom because I think that's a cool feature. Then I will also add the recipe to my Key Ingredient profile, and link to that so that people can find all the recipes I blog (plus maybe others).

Sharani said...

I love your new food blog. You have such a flair for food photography as well. So artistic! You have such an obvious gourmand gift that you just might find some surprise visitors at your Christmas dinner feast. :-)

Dhanggit said...

one thing i cant eat my friend chicken or my burgers without is my side-salad of this power duo: apple and cabbage!!yummy

Melissa said...

I've been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here:

Editor and Community Developer -- The Cooking Encyclopedia Everyone Can Edit

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Cabbage is a vegetable which is composed of water but contain potassium, magnesium and vitamins that help our body. Many people like to prepare salad or another kind of recipe. You mus to approach all the propeties this vegetable.

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