Here’s another simple yet delicious recipe culled from Alice Waters’ Chez Panisse Vegetables. The woman is a genius.

The finished dish is an awesome bowl of purple comfort food – tender, sweet, tart, and savory. It goes well with any protein so it’s a wonderful cabbage side dish to have in your repertoire.

Here’s what I gathered to feed 4-6 adults:

• 1 red cabbage (green works great as well), outer wilted leaves and core removed, and sliced very thin
• 1 medium onion, thinly sliced
• 3 tablespoons of duck fat (bacon grease would be delicious as well)
• 1 tablespoon sherry vinegar
• 1 bay leaf
• Kosher salt and pepper
• ½ cup water
• 1 apple, peeled and grated

Here’s how I made it:

The first thing I did was gather and chop up the ingredients.

I scooped out the duck fat…

…and melted it over medium heat in a large cast iron skillet.

Once the duck fat was melted, I sautéed the onions for about 5 minutes.

Next, I added the cabbage, vinegar, bay leaf, salt, pepper, and water.

I brought it up to a boil, put on a lid, lowered the heat, and simmered the cabbage for 20 minutes.

I peeled and grated a Fuji apple and added it to the cabbage mixture.

I mixed it in, put on the lid, and let it cook for 5 more minutes. I tasted the cabbage and adjusted for seasoning.

I love the combination of cabbage, apples, and sherry vinegar!