Red Cabbage and Apples

I have to admit, I am not a cabbage lover, but this has changed my mind! The Flying Olive Balsamics are sweeter and more flavorful than regular vinegars. Start with a little and work your way up to the perfect combination of sweet and tart. BHL

Yield: 6-8 servings


2 Tbsp Flying Olive mild-medium Extra Virgin Olive Oil of Choice

8 cup shredded red cabbage

1onion, chopped

2 tart apples such as Granny Smith, peeled, cored and sliced

2 Tbsp water

¾ tsp sea salt. I used Salts-of-the-Earth Hawaiian Sweet and Salty Sea Salt*

Freshly ground black pepper to taste

5-? tablespoons brown sugar

6-?Tbsp Flying Olive Gravenstein Apple or Red Apple Balsamic Vinegar (the Red Apple is a bit more tart)

½ cup unsweetened applesauce



Heat the Flying Olive EVOO in a large skillet. Stir in the cabbage and onion. Sauté until the cabbage is wilted. Stir in the apple pieces, water, salt, and pepper. Cover and cook on low, about 25 minutes. (Cook until the cabbage begins to turn a dark purple and is very soft.)

Pour half the Flying Olive Balsamic Apple Vinegar and half the sugar into the mixture. Taste for desired sweet and sour taste. Add more of both or one to get the perfect combination. Cook another 5 to 6 minutes.

Serve hot or cold.

Submitted by Barb L.