Warm Cabbage, Onion, and Apple Slaw

For a decade, the Carol Place standard for a red cabbage recipe was Alastian Red Cabbage. Our high opinion of that recipe has not changed, but, recently, we undertook a search for a second easy, tasty, highly reliable recipe for one of our favorite vegetables. The search ended when we found this warm slaw. As with most good red cabbage recipes, it is a terrific side dish for pork- or chicken-based menus.

1. Chop the onion coarsely. Trim the cabbage, core it, and slice it into a fine chiffonade. Peel (optional), core, and chop the apple.
   
   
2. Heat the oil in a large skillet. Saute the onions for 2 or 3 minutes, until they are translucent.
   
   
3. Add the apples, stirring for a minute or two.
   
   
4. Add the cabbage, vinegar, and seasonings. Stir over high heat just long enough to cook the cabbage, about 10 minutes, leaving it still crunchy.
   
   

6 servings   

Source: Alice Waters, Chez Panisse Vegetables