It’s Thanksgiving week – hooray! Ross and I are hosting it at our house this year – our first time. I’ve roasted a turkey before, but never for an audience – so this should be interesting. I plan on brining my turkey using a variation of the Pioneer Woman’s Turkey Brine and making a slew of other tasty sides including my mom’s famous Ciabatta Stuffing with Sausage and my Cranberry Sauce with Orange and Red Wine. For another side dish I may just consider this Warm Red Cabbage and Apple Slaw, a gorgeous violet-hewed veggie side perfect for the Thanksgiving table.
To start, you’ll need some produce that the farmer’s market is still chock full of: red cabbage, red onion and apples. Local vegetables become more and more scarce as the winter progresses, so take advantage now while you still can.
I mean, the colors – seriously. I didn’t even enhance the colors in photoshop. Real life, real beautiful veg. If you’re trying to come up with a great Thanksgiving vegetable option, I urge you to give this a try. Just double or triple the recipe, you’re going to need it.
Warm Red Cabbage and Apple Slaw
*based on this Pinch My Salt recipe
1 small red cabbage, or half a large
1 medium apple
1/2 red onion
1 tbsp. canola oil
2 tbsp. raw apple cider vinegar
1 tbsp. honey
1/2 tsp. salt
1/4 tsp. black pepper
1.) Thinly slice the onion, set aside. Thinly slice the cabbage, set aside. Peel and core the apple the slice thinly, set aside.
2.) Bring a large pot to medium low heat and add the oil. Add the onions and saute until just soft, about five minutes.
3.) Stir in the apple, cabbage, salt and pepper and cook for about two minutes.
4.) Add the vinegar and honey and let reduce for about two minutes. You want the vegetables to be tender, but still a little crisp.
5.) Serve warm or room temperature.