This time of year feels like you’re torn between spring and winter.  We still have a lot of winter to get through, but there are some really nice days. 

And at the farmer markets you can still see the winter cabbages and squashes, but we also have great fruit popping up here and there!  One of my favorite things to do this time of year is find ways to mix the seasons. Great fall and winter veggies with some spring fruits as an accent!  One of my favorite recipes to do that with is my German Cabbage and Apples recipe.

Salads with berries. 

Root vegetables with apples or peaches.

Smoothies with tons of greens but fresh berries.

Nom. Nom. Nom.

Before I tell you a little more, make sure that you’ve got yourself some really good cast iron cookware too.  Many dishes cook more evenly and stick so much less if you have a properly seasoned cast iron pan. THIS one is my fave.  The top is super important too!  Healthy cooking often involves broth or oil so a cover is essential to keep your oven from being a mess.   We also absolutely love their griddle for pancakes, cassava tortillas, and more (you can also take it camping too!).  

My hubby was actually the one who introduced me to this dish: German Cabbage and Apples.  It’s got a hint of sweet with the coconut oil and apples with a bit of sour with the apple cider vinegar and cabbage.  A super easy dish for any mama to make and just throw some protein on for a one bowl meal too. It heats well for leftovers, and is a great balance of fats, veggies, and fruit.  

Ingredients

One small head purple cabbage

¼ cup coconut oil (yes, you read that amount correctly)

1 large apple or 2 small apples very thinly sliced

Optional: apple cider vinegar

 

Directions

Chop cabbage finely

Dice apples into very thin slices

Heat up the skillet on medium high heat and throw in the coconut oil

When it’s all melted, cover the bottom of the skillet with apples

Let the apples cook until they are translucent and starting to brown

Add in all the cabbage and stir to coat the cabbage with coconut oil

Continue to stir for a few minutes and then reduce to medium heat while cooking

Place the top on the skillet and stir every few minutes to prevent burning

Once cabbage is softened, turn the heat off and keep the lid on until ready to serve

Optional: Add a splash of apple cider vinegar which is delicious, but I would probably not add that with kids who are not used to fermented foods or sour tastes!

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