3 slices meaty bacon, chopped
1/2 cup chopped onion
1 apple, unpeeled, chopped
1 very small or 1/2 of one medium cabbage, shredded
1/4 to 1/2 cup water
Salt to taste (optional)
Spoon Mage™ Note:
This recipe is from my friend Carol and is one I’ve made a number of times. For those who like to count calories, that has been done for you with our sister site CC Palate.
It is easy to “shred” cabbage. Lay the cabbage half flat side down on the cutting surface. Slice the entire thing to about 1/2 inch widths. Cut off the core. Then cut the lengths into short pieces. Perfection is not an issue, just make the pieces bite sized. There is no need to pay extra for pre-shredded cabbage.
Select a Jonathan, Gala, or other red sweet apple for this dish. The slight sweet balances the flavors and the red color is beautiful mixed with the cabbage.
In a large skillet over medium-high heat, fry the bacon until it exudes enough fat to sauté the onion and apple, 3 to 5 minutes.
Reduce heat to medium. Add the onion and apple and sauté until the onion is almost transparent but not browned, about 5 minutes.
Add cabbage to skillet and mix well. I like to use two wok spoons and gently fold until everything is evenly combined.
Pour in 1/4 cup water.
Cover and cook over medium-low heat until cabbage has wilted but is still tender-crisp, 8 to 10 minutes. If your cabbage is thickly cut, it might take a couple more minutes to cook. Taste a piece every now and then to make sure it is to your liking. Stay by the stove though so you don’t cook the cabbage to limp noodle status.
Check occasionally and add another 1/4 cup water if pan is dry but don’t try to make cabbage soup out of it.
Season with salt to taste and serve immediately.