Bring a little color and warmth to your fall table with this beautiful apple and red cabbage dish! Sweet, tart, and gently spiced with autumn flavors, it’s a wholesome, vibrant side that pairs wonderfully with your favorite fall meals. Best of all, it’s surprisingly easy to prepare and tastes even better the next day!

Prep. Time: 15 minutes

Cook Time: 40 minutes
Serves 6-8

Ingredients:

1 medium head red cabbage, thinly sliced

2 Granny Smith apples, cored and thinly sliced

2 tablespoons extra-virgin olive oil

3 tablespoons apple cider vinegar

⅓ cup water

½ teaspoon ground cinnamon

1–2 teaspoons pure maple syrup (to taste)

A pinch of ground nutmeg

Directions:

Prepare the cabbage and apples. Remove the outer cabbage leaves, cut out the core, and slice thinly. Core and slice the apples, leaving the skins on for color and texture.

Sauté. Warm the olive oil in a large skillet or Dutch oven over medium heat. Add the cabbage and cook for 5 minutes, stirring occasionally.

Add the apples and spices. Stir in the sliced apples, apple cider vinegar, water, cinnamon, and nutmeg.

Simmer gently.

Cover and cook over low heat for 30–40 minutes, stirring occasionally, until the cabbage is tender and the apples have softened. Add a splash of water if needed.

Finish and serve. Taste and add a little maple syrup if you’d like to balance the tartness. Serve warm.

Chef’s Note:

This dish is wonderful prepared a day ahead. Refrigerate in a covered container, then gently reheat. The flavors deepen overnight!

Bon appétit!