Sauteed Red Cabbage with Onions & Apples
1. In a large enameled pot or pan, sauté the onion in the fat or oil. When it is mostly translucent, add the cabbage and cook until it begins to soften.
2. Add the vinegar and Rosemary Salt blend, and allow the cabbage and onion mixture to cook until everything is softened / fork-tender.
3. Add the apples, and cook them until soft. Add more vinegar or some water if the mixture becomes too dry.
*Though I often recommend cooking in cast iron skillets, I don’t recommend cooking this dish in cast iron since it includes vinegar, which is very acidic and may react to the cast iron.
Change it up
*Instead of using plain bacon fat, chop and render 2-3 slices of bacon for the cooking fat, and add the cooked bacon meat back to the mixture when plating. For a slightly sweeter version, add about 2 tablespoons to 1/4 cup of chopped, dried cranberries (if not on the 21DSD, find a no sugar added brand or dry some yourself).
Rosemary Salt Blend
Fresh rosemary – lots of it! (A few bunches perhaps)
1/4-1c Coarse celtic sea salt: grey, white or a blend (Quantity depends on how much you want to make)
1. Remove the rosemary from the stems and make sure you remove any non-herb stem pieces from the mix. Spread the rosemary onto a glass baking sheet or several if you need to.
2. Dry the rosemary in your oven on the lowest heat setting you can. It will likely take at least an hour but it may take more. You want it to dry out to the point where the color changes and it is easy to break in your fingers.
3. Place dried rosemary into a food processor – I use the one that came with my hand blender since it’s small – and grind it up until it’s as small as possible. Remove the dried and ground rosemary and measure how much you have.
4. Add the coarse sea salt to the processor little by little beginning with an amount that is 1/2 of whatever the amount of rosemary was. So, for example, if you had 1/2c of ground, dried rosemary, add 1/4c of salt. Grind that together and add more salt as you like.