New crops of apples and cabbages are at the market. This dish, October Red Cabbage and Apple Sauté, is easy to make and different.
Apples and onions are sautéed in butter then steamed with the cut cabbage.
When the cabbage is cooked, a cider vinegar and brown sugar mixture is stirred into the dish.
Red, or purple cabbage as it’s sometimes called, is different from the green variety in that the leaves are crunchier and coarser and the flavor slightly bolder.
I know some people cook it for a long time and think it gets sweeter, but I like to quickly braise it in butter or as in this recipe, steam it just until it’s cooked through.