Speedy cabbage, apple and onion sauté
This dish goes together in a flash, but it's a good idea to let the diced onion sit a few minutes before cooking it. This helps maximize the nutrients available to your body.
Timaree HagenburgerThe Nutrition Professor
, Cosumnes River College, Sacramento
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1 medium red onion, diced
2 to 4 tbsp. vegetable broth
1/2 medium red cabbage, chopped
1 red apple, diced (leave peel on)
2 tbsp. balsamic vinegar, or to taste
Black pepper, to taste
Brown onions in a dry pan over medium to medium-high heat, adding a few tablespoons of vegetable broth to avoid burning. Let onions begin to caramelize before stirring (over-stirring will prevent the onions from browning). Add cabbage and apple and a few more tablespoons broth, if needed. Cook for just a few minutes, until cabbage is just tender, avoiding overcooking. Toss with a few tablespoons of your favorite vinegar, sprinkle with pepper and serve immediately.
The Nutrition Professor's Cook Smart Tip:
After dicing the onion, let it sit for 5 to 10 minutes before cooking to maximize the nutrients available to your body.