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!
I was inspired to make this cabbage slaw after reading the awesome ode to cabbage on CaveGirl Eats. She’s one smart and sassy cavegirl.
I love me some cabbage but I don’t always have 2.5 hours to make my favorite braised cabbage recipe. Sometimes I just wanna chop up a raw cabbage, throw on some dressing and be done with it. So that’s what I did tonight.
Here’s what I gathered to make enough slaw for 3 hungry adults:
- ½ a red cabbage, thinly sliced
- 1 carrot, julienned
- handful of cilantro, roughly chopped
- 2 scallions, thinly sliced
- ½ avocado, diced
- handful of toasted slivered almonds (optional)
- 2-4 tablespoons of tangy carrot ginger dressing (recipe below)
Here’s how I made it:
I threw everything except for the avocados in a bowl and mixed it together.
You can let the slaw sit in the fridge for a few hours until you’re ready to eat it.
Right before I served the slaw, I tossed on the diced avocados so they wouldn’t get all brown and icky looking. Toasted almond slivers are another great addition to the slaw but don’t add them early because they’ll get soggy.
Here’s what I gathered to make about a cup of tangy carrot-ginger dressing:
- ½ cup apple cider vinegar
- 2 large carrots, chopped
- 1-inch knob of ginger
- 2 scallions, whites only
- 1 teaspoon Dijon mustard
- 1/3 cup Paleo mayonnaise
- Salt and Pepper
I dumped the vinegar, carrots, ginger, scallions, and mustard into my Vitamix and blitzed everything until it was liquefied. Then, I added the mayonnaise, salt and pepper to taste and blitzed on low until everything was combined.
I’m not gonna lie — the dressing is pretty tangy but the acidity is cut really well with the raw cabbage.