Red Cabbage, Kale, and Apple Skillet


Red Cabbage, Kale, and Apple Skillet

Makes 2-4 servings (double recipe for big vegetable eaters or leftovers)


2 tablespoons olive oil

2 cloves garlic

1/2 small red cabbage, cored and shredded

Sea salt

1 bunch dino kale, stems removed and leaves chopped small (I like 1/4 inch ribbons)

1/2 apple, cored and diced

2 teaspoons apple cider vinegar


  1. Heat olive oil in a 10-inch skillet or larger. Add the garlic, cook 20 seconds, and then add the shredded cabbage along with a big pinch of salt. Stir and cook 5 minutes.

  2. Add the chopped kale and apple, along with another pinch of salt and cook an another 4-5 minutes, until kale and cabbage are tender.

  3. Remove from heat and add vinegar. Taste, adjusting salt and vinegar if desired.

Note: If using raw apple cider vinegar, be sure to turn off heat before adding and avoid cooking the vinegar. This will preserve the beneficial bacteria.