Lombarda
Servings: 6
Ingredients
- 4 cups red cabbage thinly sliced (half a cabbage with the outer leaves and stems removed)
- 1 medium onion thinly sliced
- 1 - 2 garlic cloves thinly sliced (optional)
- 2 medium apples peeled and diced (choose apples that hold up well when heated)
- a splash of vinegar apple cider, white or red wine vinegar
- 2 tablespoons olive oil
- pinch of red pepper flakes
- salt and pepper to taste
Instructions
- Put the cabbage in a large saucepan or dutch oven and cover it with water.
- Add a splash of vinegar.
- Bring to a heavy simmer and cook until tender, about 20 minutes.
- In the meantime, caramelize the onions and garlic in a couple tablespoons of olive oil seasoned with a pinch of red pepper flakes in your largest skillet.
- Add the apples to the skillet when the onions have changed color and have softened.
- When the onions are caramelized and the cabbage and apples are tender, use a slotted spoon to transfer the cabbage to the skillet with the onions.
- Stir well to combine and cook off any excess liquid.
- Salt and pepper to taste.