I love this dish. . . it is cheap, easy to make, and makes a ton of cabbage and apples. This picture does not do cabbage justice! You can have all of it prepped ahead of time, even before work, and pop it on the stove when you get home. As it is cooking, it pairs perfect with cast iron cooked bone in pork chops. Season thick cut bone in chops with salt and pepper, sear them on high heat on both sides, pop into a 40o degree oven for 8 – 10 minutes, cook until meat closest to bone reaches between 145 and 160 and let rest for 5 minutes. Yes, you can cook pork and it does not have to be dry and over cooked, you no longer have to worry about the old pork is pink worry! In 30 minutes you can have a great dinner on the table with plenty of leftovers. Even better, the leftover cabbage and apples are great for breakfast with a fried egg or turkey sausage.
My husband and I think that this recipe has the perfect sweet sour ratio but the kids tend to find it a bit too sour sometimes. If that is the case I will drizzle a little bit more honey on top of their cabbage on their plate. To me its a perfect compromise.
Ever wonder why I don’t put salt and pepper amounts in some recipes. I think this is the biggest thing a home chef can do to make their food taste better. Learn to season your food as you cook. Add a little bit of salt and possibly pepper at every stage of cooking. It will bring a whole new dimension to the flavors. By the time you are done cooking your dish should be almost seasoned perfectly. If you are struggling with this just send me a Facebook message or email and I would love to talk you through it.