Sometimes, I forget just how much wonderful produce grows in the fall. It may not be as glamorous as the abundant summer crops, but there are a world of new fruits and veggies to locally enjoy. Wonderful root vegetables, cabbages, Brussels sprouts, amazing sweet squash, pears, and of course apples. I love rediscovering all the delicious flavors. I love the first taste of mashed butternut squash, where you totally forget that you are eating a vegetable, and think" how is this good for me?" I love combining them in new ways as well, taking an old favorite, apples and pairing it with my vegetable obsession, cabbage, to make a truly delicious warm salad. I served this over a garden fresh baked potato.
Apple Cabbage Salad:
1/2 head of green cabbage
2 tbsp of good quality balsamic vinegar
1/2 cup of water
4 oz of ground beef
olive oil for pan
Heat the olive oil over medium high in a large pan. Chop the apple into small pieces and add to the hot oil. Chop the cabbage and add to the pan. Add the vinegar and stir, reduce heat to medium-low, add water and cook until the liquid has evaporated and cabbage in tender, about 6-8 minutes. Return heat to medium-high and add beef, stir in and cook until beef browns, about 1-2 minutes more. Season with salt and pepper to taste. Serve over a baked potato or by itself.