Savory and a little sweet, this fall and winter side dish swims in flavor, balanced out by our Biancolilla extra virgin olive oil. Stir leftovers into risotto or pasta, or pile onto grilled bread.
1 medium onion, thinly sliced
4-6 small cloves of garlic, thinly sliced
1/4" tsp red pepper flake
1 head Savoy cabbage, core removed, sliced into 1/3" shreds
4 medium apples, peeled, cored, sliced thin (see note)
1.5 tsp kosher salt
1 TBS apple cider vinegar
Heat Olio Taibi Biancolilla extra virgin olive oil in a large stainless steel braiser or enameled dutch oven over medium heat.
Add onion, garlic, and red pepper flake. Sauté until softened, about 3-5 minutes. Do not let garlic burn, lower heat if it starts to take on color.
Add cabbage, apples, and salt. Stir into onion mixture, to begin wilting of cabbage, stirring regularly.
Once cabbage has wilted down a bit, approximately 5 minutes, add apple cider vinegar, and stir to distribute.
Cover pot with lid, lower heat to medium-low, and cook slowly for 60-90 minutes, stirring occasionally, until melty and soft.
Serve warm, garnished with parsley if desired.
Choose a firm, crisp apple that is a balance of sweet and tart, such as Fuji, Gala, Braeburn, or Honeycrisp.
Slice apples slightly thick if you want more texture in your final dish, or slice very thin if you want them to melt into the cabbage.