Mashed rutabagas are going to be on our menu on a regular basis now. They are mild-flavored, and a perfect substitute for mashed potatoes. Even though we both love mashed cauliflower and butternut squash, it's nice to have another option. For this dinner we enjoyed the rutabagas with a sage, garlic pork roast, and red cabbage with a new twist. Red cabbage is rich in vitamins A,C and K, as well as potassium and manganese. It's also a great source of polyphenols and beta-carotene, The cabbage apple combination works well with the background hint of bacon from the fat, and the tang of the sweet and sour from the honey and apple cider vinegar is a perfect compliment.
1 organic apple, peeled and sliced thinly
2 Tbsp. bacon fat (from uncured bacon) or coconut oil
2 Tbsp. apple cider vinegar
2 Tbsp. honey or maple syrup
1/4 tsp. sea salt (or more to taste)
Melt fat or oil in large fry pan then add apple slices, Saute the apples for a minute or two, then add the cabbage, toss to cover cabbage with the fat, then cover pan. Cook for about 5 minutes, add the vinegar, honey and salt. Cover pan and cook another few minutes until tender. Makes 4 servings.