Buttery Sauteéd Cabbage with Apple

I recently began a subscription with Misfits Market- a Pennsylvania based company which takes wonky veggies and sends them to your home as a weekly or biweekly subscription service. Each fortnight  a box arrives at my back door and I rush home to rifle through the contents like it's a Christmas present. Not only does Misfits market stop this perfectly edible produce from going to waste, but it gives me the opportunity to think out of my comfort zone every week to invent dishes to use up veg I wouldn't normally buy. That's how this recipe came about.

This dish, which is best used as a side dish takes around 35 minutes to make- that includes prep and cooking time.

Ingredients
- 1 medium to large cabbage
- 1 small to medium apple (any type will do!)
- 1 (large) knob of butter. This can be substituted with vegetable broth to make this fat free
- 2 cloves of garlic
- nutmeg, and salt and pepper to taste (I love using Saltopia's Black Magic garlic salt)

Method
In a heavy bottom sauteé pan melt 1/4 of the butter on a low heat. While the butter is melting, chop the cabbage in half and thinly slice to about 1/8 inch thick slices (about 1/2 cm), wash and roughly dry before adding to the pan.  Stir the cabbage to ensure it is coated in the butter and leave for about 10 minutes, stirring occasionally.

Next, wash the apple and grate it into the pan with the cabbage, I like to leave the skin on, but you can peel if preferred.  Add some nutmeg, salt and pepper and another 1/4 of the butter, stir and leave to simmer for another 15 minutes, adding the rest of the butter and stirring occasionally. The cabbage should be soft and almost caramelised, ensure the cabbage doesn't catch or burn on the bottom of the pan by checking it is not dry and adding butter when needed.  Don't forget to taste to ensure the cabbage is soft and well seasoned!

I serve this with Quorn Chick'n, but this would make a fantastic side dish with any main course- vegetarian or otherwise. I've paired this with vegetarian Haggis and roast potatoes, you could serve with anything as simple as Fish Sticks to a Nut Roast, or a Lentil bake- the possibilities are endless!

This recipe is gluten free. To make this vegan and paleo use avocado, canola, or olive oil, or vegetable broth instead of butter.