- 4–5 slices of bacon, cooked, chopped, fat reserved (optional)
- 3 tablespoons olive oil (if using bacon, use reserved bacon fat)
- 1 small head of green cabbage, cored and chopped
- 1 bunch kale, stemmed and chopped
- 1 small yellow onion, sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery seed
- 1/4–1/2 teaspoon red pepper flakes
- ½ teaspoon salt + more to taste
- Pepper to taste
- 1 cup of broth (vegetable or chicken)
- 3–4 tablespoons apple cider vinegar
- 3 tablespoons of butter (dairy or vegan)
- 1 tablespoon of brown sugar (light or dark is fine)
- 1 large tart apple, cored and sliced (Honeycrisp, Braeburn or Granny Smith)
- In a large cast iron skillet, Dutch oven or heavy bottom pot over medium-high heat, add oil. Once oil is heated, add onion and cook 2-3 minute, until onions start to soften.
- Add cabbage and season with pepper flakes, celery seed and ½ teaspoon of salt. Stir to combine onion and cabbage and add ½ cup of broth. Cover, reduce heat to medium and cook for 17 to 20 minutes. minutes. Cabbage and onion will start to caramelize. During this time check and stir to ensure cabbage and onion are not sticking. Add a little more broth to prevent sticking.
- Add kale, remaining broth, and a pinch of salt and pepper. Stir, cover with lid and cook for another 10-15 minutes.
- While kale and cabbage are cooking, start on apples.
- In a small skillet melt butter, vinegar, sugar over medium-high heat and reduce about 1-2 minutes. Add apples. Give a good toss so apples are coated. Cook about 1-2 minutes, until apples are crisp-tender.
- Gently combine apples with cabbage and kale. Season with more salt and pepper if needed.
- Remove from heat and place cabbage and kale into a serving bowl. Top with chopped bacon if desired.
- Prep Time: 10
- Cook Time: 35
- Category: Sides
- Cuisine: North American