National Pork Month

I’ve been pretty lax in publishing anything this summer.  I’m blaming it on the garden. 

The garden filled the spot in my life that journaling has always filled and was an experience that fed my soul and a few homes in our area.  I've got some great sauces and am looking forward to a final weekend of canning and preserving in my kitchen around a ton of other things.  I’ve got beets and more spaghetti sauce and a few odds and ends on my agenda.

One of my favorite fall dishes that is a perfect complement to National Pork Month meals at our house mixes three healthy ingredients with my favorite cooking fat…Butter.  Here is my recipe for Apples, Onions and Cabbage. It is a great side to the Pork Roast Recipe that I posted last year for National Pork Month.

The Groceries:

1 ½ pounds of tart apples (Granny Smith, Braeburn, Macintosh, Gala and Jonagold are my favorites), cored, peeled and sliced no thicker than ¼ inch thick.

1 pound yellow onions, quartered and sliced ¼-1/3 of an inch thick

1 ½  pounds fresh green cabbage sliced as you would for coleslaw

4 T unsalted butter

Salt & Pepper to taste

The Process:

Melt butter in a Dutch oven. 

Sauté onions in the butter until they are softened and just before they are caramelized.

Add apples to the Dutch oven and sauté with the onions until they begin to give off their juices.

Add cabbage to the mix and turn heat to medium low and cover.  Let simmer together, stirring occasionaly until everything has softened and is almost caramelized.  If you think things are getting too dry, you can add ¼-1/2 cup of water or apple cider.

Salt and pepper to taste and serve hot.

This can be done in the crockpot on low for 8 hours as well.  Add everything to the crockpot raw, tossed in the melted butter. You will need to add ½-3/4 cup of water and butter the crockpot well.  Stir several times.