Bruce uses his homemade apple butter as a thickening agent in this crunchy, sweet-sour dish, which he tops with poached apples.
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 ⅓ cup sugar. The slices will cook quickly and stay white. Serve hot, garnished with apple slices.