When I was in high school anatomy & physiology class, we learned about the classic taste-smell experiment where someone with his or her nose blocked cannot tell the difference between eating an apple and an onion [Your olfactory / smell and gustatory / taste senses are intimately linked, as it turns out, hence the reason that a good head cold usually means you can’t taste much. Science is so cool!]. Anyhow, when I was cooking up this easy side dish, I couldn’t help but think of the apple-onion experiment and how tasty the two would be together. This one comes together in less than 10 minutes and is a good way to use up cabbage that’s sort of wilted or apples that have gotten a bit soft. It was the perfect accompaniment to some delicious pan-fried pork chops.
Prep time: 5 min Cook time: 10 min Makes: 2 side-dish servings
- 1/2 a small head of cabbage
- 1 onion
- 1 apple
- 1 tsp caraway seeds (optional)
- 2 Tbsp balsamic vinegar
- Salt and pepper to taste
- Spoonful of your fat of choice
- Slice the onion and apple into similar thickness pieces. Slice the cabbage into narrow ribbons.
- Heat a skillet over medium heat and add a spoonful of your fat of choice.
- Sauté the onion and apple – sprinkled with salt – until the onions are translucent and the apple softened, about 5 minutes.
- Add the cabbage and sauté about 3 minutes more.
- Drizzle the veggies with balsamic vinegar and cook for another few minutes until the vinegar has reduced a bit and everything is cooked through.
- Season with caraway seeds, salt and pepper to taste.