We prefer red cabbage to green in my house. Maybe it’s the color, maybe it’s the flavor, but that’s our preference. This simple dish is super tasty and goes well with almost any protein, from a robust braise to a basic roast.
Yield 4-6 servings
1 tablespoon of ghee or other fat
1 small head of red cabbage, shredded
1/4 cup of apple cider vinegar
1/4 cup of orange juice
Heat up the ghee in a large skillet on medium, then add the cabbage. Saute until beginning to brown, about 7 to 8 minutes.
Add the apple cider vinegar and orange juice, turn the heat down to low, and cook, stirring occasionally, for 15 minutes. If the cabbage starts to dry out, add some more orange juice or a little water.
Once the cabbage has softened a bit, season it well with salt and pepper. Continue cooking until tender, another 5 to 10 minutes. Serve immediately.