If you read this blog regularly, you know that I believe in using seasonal fresh fruits and vegetables. This past week we visited a local farm market and orchard. We came home with crisp apples, fresh apple cider and a head of green cabbage. I had a busy week but was thinking of what I could do with these ingredients this weekend.
A traditional dish from my Hungarian background is fried cabbage and noodles. I wanted to make a bariatric version of this recipe omitting the noodles. I came across a highly rated recipe for a Green Cabbage and Apple Sauté by Kurt Gutenbrunner, the chef at Manhattan’s Wallsé and Cafe Sabarsky. I instantly saw this as the base for my recipe. I lost the large amount of olive oil. I substituted apple cider for the wine and added a little apple pie spice. I also halved the recipe. It still makes a large quantity that can easily feed a family of four.
The results were very good. It is a keeper for us. It is reminiscent of cabbage and noodles without the carbs. It will be a good side dish to serve with pork chops and chicken this fall and winter.
Harvest Time Cabbage and apples
6 cups coarsely shredded cabbage (½ medium head)
½ cup apple cider
1 TBS lemon juice
3 pkts Splenda sweetener
½ tsp. apple pie spice
2 TBS olive oil
1 thinly sliced medium onion
2 granny smith apples, peeled cored and sliced
In a 1 gallon food storage bag, toss the shredded cabbage, apple cider, lemon juice, Splenda and apple pie spice. Close. Refrigerate and allow to marinate at least 1 hour; turning occasionally to coat all of the cabbage.
In a large deep skillet, heat the olive oil and sauté onion over medium high heat until softened and lightly browned. Add the cabbage and marinade. Stir and cook uncovered for 8-10 minutes until cabbage is wilted. Add apple slices. Stir and cover. Cook for an additional 10-15 minutes until the apples are tender. Salt and pepper to taste.