Sauteed Cabbage with Apples - New York Apple Association

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 small head green cabbage about 2 1/2 pounds
• 1 apple, sliced
• 1 shallot, diced
• 1-1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Dijon or whole grain mustard
• 2 teaspoons apple cider vinegar plus additional to taste
• 1 tablespoon chopped fresh thyme
• Cut head of cabbage into half and slice cabbage halves into thin ribbons.
• Heat a large sauté pan over medium-high heat. Add olive oil and butter to melt, then add the cabbage, apple, shallot, salt, and pepper.
• Cook for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown.
• While the cabbage is cooking, whisk together mustard and apple cider vinegar.
• Add this mixture to the cabbage in the last 2 minutes of cooking.
• Remove from heat. Taste and add more salt and pepper as needed.
• Sprinkle fresh thyme on top
• Serve warm.