Recipe Revisit from Tuesday, May 7, 2013
I have to give my mom credit for this one. When I last visited, I was looking at an antique cookbook from 1910 and she said, "Remember when I'd make a skillet of red cabbage with apples? Have you done that paleo-thing on your blog?"
So, I took a head of red cabbage and threw away the outer leaves and cut out the core. (compost) Then I cut it up and threw it into a skillet.
Next, I cut up 2 Fuji apples into bite-sized pieces and threw that into the skillet, too.
1 TBSP coconut oil
3 TBSP chicken stock
1 TBSP balsamic vinegar
smoked sea salt (salttraders.com)
freshly ground black pepper
I cooked it slowly, stirring now and then, until it was tender, but not mushy.
It was so good with my Paleo Pork Loin; I made it tonight with fennel instead of rosemary.