Ingredients:

1 medium head red cabbage, cored and thinly sliced
2 tart apples ( Granny Smith) peeled, cored and sliced
1 small red onion, thinly sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup (optional)
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon ground cinnamon or 1/4 tsp allspice
½ cup water or low-sodium vegetable broth

Salt and pepper to taste.

Instructions:

Prepare your cabbage and cover it with cold water( keeps it from browning) while you prepare the rest of the ingredients.

Heat oil over a large lidded skillet or casserole dish and add onions. Cook until soft.

Add in your balsamic stir until golden. Then add in your apples. Cook for about 3 minutes.

Drain your cabbage and add into the pot and stir to combine.

Add in your broth, apple cider vinegar, maple syrup, cinnamon ( or allspice), salt and pepper. Toss together

Cover and simmer 40-60 min ( stir a few times)

Pro Tip: This dish tastes even better the next day — make it ahead to save time during the holiday rush.

Dressings are a nice touch to add on to a salad, a main or even used as a dip. Remember to not over dress, as it is always best to taste the real flavor of the food. I always double up on the recipe so I have plenty for a few days! Here are a few of my favorites

Delicious Dijon vinaigrette Dressing

1 Tbsp. Of Dijon mustard
1/2 cup olive oil
1 tablespoon. maple syrup
3 tablespoons of your choice of vinegar ( red wine, balsamic, white wine)
1-2 cloves of grated garlic
1/4 teaspoon of salt
pepper to taste
Blend or whisk in small bowl. I find whisking olive oil slowly as the last ingredient works the best.

Apple Cider Dressing

1/3 cup of olive oil
1 garlic clove grated
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
2 teaspoons of maple syrup
1/2 teaspoon of salt
Whisk all together in a bowl until creamy.
Store in a glass jar

Creamy Cilantro Dressing

2 cups of fresh cilantro ( you can add basil )
1/2 avocado
1 garlic clove grated
1/4 cup lime juice
1/2 teaspoon ground corriander
2 teaspoons of maple syrup or honey
1/2 teaspoon salt
1/2 cup of olive oil
Place all ingredients ( except olive oil) in a food processor. Pulse until combined. While blade is running add olive oil slowly and blend until smooth.
Store in glass jar.

Sesame Vinaigrette dressing

2 finely minced garlic cloves
2 Tablespoons white miso paste
2 tablespoons tamari
2 tablespoons rice vinegar
2 tablespoons of dijon mustard
2 tablespoons coconut aminos
2 teaspoons toasted sesame oil
1/3 cup olive oil
1/12 inch of fresh ginger
4 teaspoons of water
3 teaspoons of toasted sesame
Combine all ingredients ( except sesame oil and olive oil) in a blender on low , slowly drizzle in oils and blend until smooth
Store in a glass jar and refrigerate