About recipe

This colorful dish is chock-full of healthy nutrients such as calcium, iron, folic acid, fiber, and vitamins K, A, C, and E, making it a healthy side dish for our clients this holiday season. We hope you enjoy this beautiful, comforting recipe as much as they do!

Recipe adapted from Martha Rose Shulmans NYT

Ingredients (serves 1)

• 1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored, and cut crosswise in thin strips
• 2 Tablespoons canola oil
• 1 small onion, sliced
• 2 tart apples, such as Braeburn or Granny Smith, peeled, cored, and sliced
• 1/3 cup red wine vinegar
• 1/4 teaspoon ground allspice
• Salt and pepper to taste

Preparation

1. Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients.
2. Heat oil over medium heat in a large, lidded skillet, and add the onion. Cook, stirring, until just about tender, about 3 minutes.
3. Add 2 Tablespoons of the red wine vinegar and stir until the mixture is golden, about 3 minutes. Add the apples and stir for 2-3 minutes.
4. Drain the cabbage and add to the skillet. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons vinegar, and salt to taste. Toss together.
5. Cover, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste, and adjust salt. Add another 1-2 tablespoons of balsamic as desired.