Yay, fall. This dish makes a satisfying lunch “salad” or dinner side dish, and just screams fall to me. And it’s quick – plus easy. A big win in every category.
Vegetarian, gluten-free, paleo
Blistered Cabbage & Apples
1 small head cabbage (about 2c. when shredded)
1 Fuji apple
2 Tbsp. ghee
1 tsp. apple cider vinegar
2 pinches kosher salt
Few grinds steakhouse seasoning
1 tsp caraway seeds
Wash, core and shred the cabbage. De-seed and chop the apple.
Heat the ghee in a large pan over medium-high heat. Add the cabbage, hit with salt and a few grinds of your favorite steakhouse seasoning and sauté, stirring occasionally, 5-10 minutes or until softened and blistered in places. You could also broil the cabbage here to the same effect.
In the last few minutes, add the apple, vinegar and another shot of salt. Stir and continue to sauté until the apples are almost tender.
Serves 1-2 for lunch or 2-3 for dinner.
Gastography 