Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
30 Mins
Yield
Serves 4

This colorful slaw is a fresher and faster version of the classic German long-cooked red cabbage. We serve it with pork, but it also makes a nice cool-weather side with simply cooked chicken or steak.

How to Make It

Step 1

Heat oil in a large frying pan over high heat. Season pork chops with 1/2 tsp. each salt and pepper. Cook, turning once, until browned but still slightly pink in center, 5 minutes total. Transfer to a plate, tent with foil, and let rest.

Step 2

Melt butter in the same pan. Cook cabbage, bell pepper, onion, apple, and carrots until just starting to soften, about 5 minutes. Mix in vinegar, sugar, and remaining 1/2 tsp. each salt and pepper. Serve with pork chops.

Step 3

Note: Nutritional analysis is per serving.

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