Pops of color on a dinner plate are just as necessary as they are in fashion. Here is a terrific pop of color for your fall menus. (Good Thanksgiving side dish!)
4 cups finely shredded purple cabbage
1 large apple, cored, peeled and finely chopped (I like gala or fuji)
1/2 cup water
1/4 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon butter
1/2 teaspoon salt
Place cabbage, apple and water in a large skillet that has a lid. Cover and cook over medium high heat for about 10 minutes, stirring often. Remove lid and stir in remaining ingredients. Continue cooking over medium heat for another 10 to 12 minutes, stirring frequently. Add water a tablespoon at a time if needed to prevent scorching. If desired, add additional brown sugar and/or vinegar to taste during final cooking. Serve hot.
Hints: The cabbage will cook faster if it is shredded finely. Leaving the peel on the apple is ok. Be sure to use a variety of apple that is a bit sweet. Lowering the heat when the lid is removed allows caramelization to occur and that makes the dish tastier. Nearly all of the liquid will have cooked off when the dish is done. Great with pork or poultry dishes.
I made this for Claus and Amy when they were first dating and Claus was so excited because it reminded him of home (Austria). I hadn't realized until then that it was originally a Germanic dish. I usually serve this on November 1st as a tribute to the start of the Holiday season--with meatloaf and mashed potatoes. This is a meal from my family's favorite Christmas movie, A Christmas Story. We call it Ralphie's dinner. Cute Peter Billingsly!