This recipe comes together quickly and in one big pot for easy clean-up. We like to pair our rustic cabbage saute with grilled bison sausages or slices of traditional Kielbasa, as pictured above.
Course Side Dishes
Prep Time 8minutes
Cook Time 12minutes
Total Time 20minutes
2teaspoonsapple cider vinegar
1/2teaspoonfresh ground black pepper
Prepare leeks by cleaning them, drying and chopping them into 1/2 inch rounds. Divide cabbage into two quarters, lay them on a flat, cut side and roughly chop them into chunks, avoiding the core. Separate the cabbage pieces slightly.
Heat a 5 quart French oven or a large cast iron skillet over medium heat. Add olive oil and butter and heat until butter is bubbling.
Add leeks to melted butter and saute for two minutes. Add the cabbage all at once and immediately stir thoroughly to coat the cabbage with butter. Season with salt and pepper.
Partially cover and cook on medium heat for about 7 minutes, stirring often, until cabbage has wilted significantly. During this time, quarter and core the apple and roughly dice.
Add the apple to the cabbage as well as the apple cider vinegar. Saute on medium heat for another three minutes, stirring often. Taste for seasoning and adjust if necessary. Serve hot.
Chardonnay vinegar can be substituted for apple cider vinegar and the whole dish would be lovely with a sprinkling of caraway seeds sauteed in the mix.