I made this Red Cabbage and Granny Smith dish with just three ingredients, and it turned out to be one of the best red cabbage sides I’ve ever tasted. I grew up making red cabbage the usual way with caraway seeds, a little sugar, a splash of wine vinegar, so this simpler version felt like a real departure. But what a lovely surprise. It’s bright, tender, and full of that sweet‑tart apple flavor, the kind of dish that reminds you how good the basics can be. A nice change of pace, and absolutely delicious.
Ingredients
- 2 whole Granny Smith apples
- 1 small onion thinly sliced
- 1 tbsp olive oil
- kosher salt and freshly ground black pepper
- 3 tbsp aged balsamic vinegar
- 1/3 head medium sized red cabbage thinly sliced
Instructions
Gather all ingredients before starting the recipe.
- Thinly slice 1/3 head medium sized red cabbage.
- Peel and thinly slice 2 whole Granny Smith apples and 1 small onion.
- Heat 1 tbsp olive oil a medium skillet over medium-high heat and add sliced onions and cook until the onions become soft and start to brown, about 3-4 minutes.
- Add sliced apples, toss to combine and cook for another 3-4 minutes.
- Then add 1 tablespoon of balsamic vinegar and season with kosher salt and freshly ground black pepper and toss to combine.
- Add sliced cabbage in handfuls and cook over medium heat, covered, turning periodically and adding more cabbage with each toss and with each turn.
- When all the cabbage has been added, add the remaining 2 tablespoons of balsamic vinegar, give it one more toss and cover the cabbage and reduce heat to medium low. Cook until the cabbage is soft but still holds its shape, about 30 minutes.
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