The cabbage in this week’s CSA share can be eaten raw or cooked. One way to enjoy is in a hot slaw. It can be eaten on a sandwich or as a side dish. Apples are another ingredient in season this fall. This recipe calls for a granny smith apple, but any local apple will work. The tart taste makes this dish go well with pork or chicken dishes. Apple cider vinegar gives a nice sweetness to the hot slaw. Enjoy.
Cabbage and Apple Salad
1 yellow onion, sliced
1 bunch scallions, sliced
1/2 small cabbage, sliced
1 apple, sliced
2 cloves garlic, diced
1 tblsp apple cider vinegar
kosher salt and pepper
Saute the onions in a pan with olive oil, kosher salt and pepper. Add the cabbage and let soften. Add the apples, vinegar and scallions. Let cook until the vinegar cooks off.
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