An Original Recipe by Angela Trentadue
It’s hard to resist the apples when the first appear – especially with the chilly Fall weather we’ve had. This is a really fast dish and you can have it cold or hot! If you want to make it as a hot side dish, melt the onions slowly down in a pan with some butter or oil. Cook the cabbage until it’s wilted, add the apples just to heat up, then toss with walnuts and dressing. Grate the apple on a large box grater if you don’t have the time to cut it into matchsticks – but I like the way the apple flavor sings out when it’s cut instead of grated.
Preheat oven to 350 degrees.
Spread out into an even layer on a baking sheet:
1/2 cup walnut halves or pieces
Toast until fragrant, about 8-10 minutes. Set aside to cool.
In a large bowl, mix together:
1 small onion, finely minced
1/4 head green cabbage, finely shredded
1-2 large apples, cut into 1″ long matchsticks
In a small bowl, whisk together:
2 tbs apple butter
2 tbs apple cider
1 tbs apple cider vinegar
6 tbs extra virgin olive oil
Pour dressing over vegetables and mix to combine well. Adjust seasoning with salt and pepper. Fold in toasted walnuts. Allow to sit for 15-20 minutes before serving.