3tbspolive oilif using bacon, use reserved bacon fat
1small head of cabbagecored and chopped
1bunch of kalestemmed and chopped
1small yellow onionsliced
1cupbrothvegetable or chicken
1large applecored and sliced/Honeycrisp, Braeburn or Granny Smith
2tbspbutterdairy or vegan
1tspbrown sugarlight or dark is fine
2tbspapple ciderup to 3/ optional
1/4tspred pepper flakes
1/2tspsaltplus more to taste
black pepper to taste
4bacon slicesoptional: cooked, chopped with fat reserved/ up to 5
In a large cast iron skillet, Dutch oven or heavy bottom pot over medium high heat, add oil. Once oil is heated, add onion and cook 2-3 minute, until onions start to soften.
Add cabbage and season with pepper flakes, celery seed and ½ teaspoon of salt. Stir to combine onion and cabbage and add ½ cup of broth. Cover, reduce heat to medium and cook for 17 to 20 minutes. minutes. Cabbage and onion will start to caramelize. During this time check and stir to ensure cabbage and onion are not sticking. Add a little more broth to prevent sticking.
Add kale, remaining broth, and a pinch of salt and pepper. Stir, cover with lid and cook for another 10-15 minutes.
While kale and cabbage are cooking, start on apples.
In a small skillet melt butter, vinegar, sugar over medium high heat. Add apples. Give a good toss so apples are coated. Cook about 2-3 minutes, until apples are crisp-tender.
Gently combine apples with cabbage and kale. Season with more salt and pepper if needed.
Remove from heat and place cabbage and kale into a serving bowl. Top with chopped bacon if desired.
Grab a bag of pre-cut/shredded cabbage or kale in your produce aisle. If cabbage or kale is shredded you may need to adjust your cooking time because shredded greens will cook faster.