Fall Red Cabbage & Apple Excitement

I have the most amazing recipe for some fall sweet 'n' sour excitement. It's cabbage and apples, and don't tell me you don't like cooked apples in your savory things. You will love this, and eat so much you will never stop farting and have to live alone. Wait, that's sad. You will eat so much you won't stop farting for two days and it will be funny and endearing. This recipe requires a couple of good apples, the greener style the better, and a nice head of red cabbage. You may use green cabbage, but as you can see in the picture, the dish is a very beautiful magenta when using red cabbage. It's very easy, just takes time for the cabbage to cook down. For this meal we also made Biscuits (see previous posting) with Gruyere cheese, mashed Yukon gold tater with fresh rosemary, and sesame wilted spinach.

Fall Red Cabbage and Apple Excitement

2 T Olive Oil
1 Medium Onion sliced into thin half moons
1 1/2 T Turbinado (or any sweetener)
1 Head (medium to large) Red Cabbage
2 Tart Apples, peeled and diced
1/2 C Local Apple Cider

2 T Apple Cider Vinegar
1/2 tsp Caraway Seeds (don't omit these just because you think you don't like them. trust me.)
1/2 tsp Red Pepper Flakes
Salt & Pepper to taste

Heat oil in a large deep saute pan over med high heat. Add onion and saute until it begins to soften. Add turbinado and stir until onion caramelizes, about 10 minutes. Add the cabbage and saute until it wilts, stirring frequently. Add apples and apple cider. Reduce heat to medium, cover, and cook until cabbage and apples are tender, about 15-25 minutes. Uncover and add remaining ingredients. Add salt and pepper to taste.