Bruce uses his homemade apple butter as a thickening agent in this crunchy, sweet-sour dish, which he tops with poached apples.
Yield: Serves 6.
- 1 head of red cabbage (about 2 pounds)
- Olive oil to cover bottom of wok
- 1/2 cup finely chopped onions (more if you like)
- Salt and pepper to taste
- 1 cup apple butter
- Equal parts of vinegar and sugar (or honey) to taste
- 1 Cortland apple, cored but not peeled, cut in thin slices
- 1 cup water or white wine
- 1/3 cup sugar
Shred cabbage. Heat oil in wok. Stir-fry onions until soft, but not brown. Add cabbage and some salt and pepper, and stir-fry until hot, but still crunchy. Add apple butter and continue to cook rapidly until cabbage reaches desired doneness. ("I like it crunchy.") Add equal parts of vinegar and sugar (two tablespoons of each to start), adjusted to your taste, to make a sweet-sour dressing. In a stainless steel or enameled skillet, poach apple slices in a cup of water (or white wine) and 1/3 cup sugar. The slices will cook quickly and stay white. Serve hot, garnished with apple slices.
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