We had our first day of actual, chilly weather today. Really, it was just morning chilliness, but still, it made a believer of me that fall is actually coming! Last year, we had a late freeze that took about 80% of our state’s apple crop. It was a sad fall. North Carolina apples were tricky to find and pricey, so we didn’t cook with them much and I definitely didn’t can any apple butter. Dishes like this one made the most of our apples, by using them as part of a larger dish.
Not only is this dish a delicious way to enjoy local cabbage and apples, but it also is very economical and deeply satisfying. Unlike some vegetable dishes, this seems to taste even better warmed up later, so make plenty! We are making it again this week with some local smoked sausage for an early Octoberfest supper. You could also serve this as a main course by itself with some crusty bread and have a terrific rustic winter meal! If you want a vegetarian version, omit the bacon and use 3 tbsp. of olive oil and replace the chicken stock with vegetable stock.
Sautéed Cabbage and Apples
- 8 slices thick cut bacon, cut into 1/2″ pieces
- 1 large yellow onion, chopped
- 2 carrots, peeled and coarsely chopped
- 2 tbsp. apple cider vinegar
- 1 medium head green cabbage, cored and coarsely chopped
- 3 large apples (granny smith or gala), peeled, cored and sliced thick
- 1/2 c. chicken stock
- 1/2 tsp. coriander seed
- Salt and pepper to taste
- In a heavy-bottomed pot or Dutch oven, cook bacon pieces over medium heat and stir often to keep them from sticking. Cook until browned, but not too crisp (about 6-7 minutes).
- Remove bacon from pot and set aside. Reduce drippings to about 3 tbsp.
- Add onion and carrots to the pot and cook over medium/high heat about 4 minutes until onion is translucent.
- Add apple cider vinegar and scrape the bottom of the pan to loosen any brown bits.</li
- Add the cabbage and stir to combine. Cook about 10 minutes until cabbage softens. Add apples, stock and coriander. Reduce heat to low, cover and simmer for about 30 minutes. Check frequently to make sure the cabbage is not sticking. Add a bit of water or more stock if needed.
- Add bacon back into the pot and cook an additional 5 minutes. Remove from heat and serve!