This light, low-calorie dish pairs wonderfully with any chicken or meat main dish.
- oil - 1–2 Tbsp
- onion - 1, diced
- shredded cabbage - approximately 1 lb (450 grams)
- apples - 2, shredded
- sugar - 1/4 cup, or to taste
- lemon - juice of 1 (approximately 3 Tbsp juice)
- salt - 1 tsp, or to taste
- dash pepper -
- handful of golden raisins -
Sauté onion in oil until golden. Add cabbage and continue sautéing on a low flame for approximately 10–15 minutes. Add apples and remaining ingredients and cook, stirring occasionally, for additional 15 minutes. Serve hot, room temperature, or cold.
Cooking this dish for just 1/2 hour assures that you have the right balance between crunchy and soft. If you prefer a softer texture, cook for 1–1 1/2 hours. You might have to add a little water. This recipe works well with purple cabbage, too.
This dish can be frozen, although it will soften considerably afterwards.
This recipe originally appeared in Mishpacha Magazine.
Food styling by Michal Leibowitz.
Photography by Daniel Lailah.