A light olive-oil vegetable dish that brings together the vivid color of red cabbage with the tangy sweetness of apple. Its flavor, balanced with apple cider vinegar, becomes even more pronounced when served cold.
Heat the olive oil in a wide pot and sauté the finely chopped onion over low heat until softened.
Add the finely shredded red cabbage and grated apple to the pot and stir for a few minutes.
Add apple cider vinegar, granulated sugar and salt, then cover and cook over low heat in its own juices until the cabbage is soft.
Remove the cooked cabbage from heat and let it cool; the sweet-and-sour balance becomes more pronounced when served cold.
Important: Make sure to shred the cabbage finely, as coarsely cut cabbage takes longer to cook and toughens in texture. Allergen: this recipe contains no common allergens.
If this dish is served after resting in the refrigerator for a day, the flavors blend together better; serving it the next day is a classic choice.
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