Servings: 8 servings


2 tablespoons coconut oil (can sub olive or vegetable oil if desired)
1 head red cabbage, sliced thinly/shredded
1 red onion, sliced thinly
1 apple (gala, fuji, pink lady, etc), sliced thinly
2 tablespoons balsamic vinegar
1 cup chicken or vegetable broth or water
Salt and pepper, to taste


In a large skillet that has a cover, melt the coconut oil over medium-high heat. Add apples and onions and saute for 2-3 minutes, stirring frequently. Add shredded cabbage and continue to saute for about 5 more minutes, stirring often. Add the balsamic and then the chicken broth or water. Reduce heat to low (very low, like a 1-2 on the dial) and cover. Continue to cook, stirring every 10-15 minutes or so, until softened. Resist the urge to turn up the heat to shorten the cooking time. The mixture will burn to the bottom of the pot easily if you do so. Start checking for doneness around 45 minutes but it may take up to an hour.



Original recipe credit: