Cabbage and Apple Salad

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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