Years ago, I had some braised purple cabbage at a restaurant that was amazingly good. The sweet and salty taste was just about perfect. So when I saw some purple cabbage at Whole Foods today, it reminded me of those flavors from the past, and I had to try to recreate the dish.
Tate wanted to help but Mr. Sensitive (anyone else’s kids exhausted from kindergarten??) needed a break and some time to regroup…
A second wind later, Tate helped me cook and finish the pictures. He actually really liked it, and Scott and I loved it! My daughter who usually likes most anything I make, actually did not like it. Not even a little bit. So, those are my guinea pigs’ points of view. Not sure if that will help but I will definitely be making this again.
Here is what you need for this simple side:
- half purple cabbage
- 1/2 onion, finely chopped
- 1/2 apple, chopped
- 2 tbsp ghee or grass fed butter
- 1/3 cup apple cider vinegar
- 2 tbsp coconut palm sugar (or more if you prefer sweeter)
- salt to taste
Here is what you need to do:
Cut your cabbage in half and then in a V-shape to get out the hard core. Next, add 2 tbsp of butter and saute your onion and apple for about 5-6 minutes. Then add in the cabbage and cook until soft. Lastly add in your apple cider vinegar, coconut palm sugar and salt. Then enjoy! I think next time I may add some crispy bacon to the cabbage dish. A little extra salty taste couldn’t hurt, but then again, I love my salt, maybe a little too much.
It went really well with the Thai Chicken Burger (a favorite of ours) and some broccoli…
I hope y’all like it too! Have a fun and safe Labor Day!