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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This goes with the Sage Rubbed Pork chops and is another Ellie Krieger recipe. As far as I’m concerned the pork chop MUST be served with this slaw but - on the other hand - this slaw can go with many other main dishes too. Read more . So - mix and match and have fun with the food. That’s what cookin’ is all about. Ingredients:
2-tspn olive oil |
1 large onion, cut in half, then thinly sliced into half moons |
1 large granny smith apple, cut in half , cored and coarsely shredded |
1-tspn chopped fresh sage |
3/4-head of cabbage, coarsely shredded |
3-large carrots, coarsely shredded |
2-tbspn cider vinegar |
1/2-tspn salt |
3/4-cup chicken broth |
Directions:
1. Heat the oil over medium heat and add the onion, apple, carrots,vinegar, and salt and continue cooking until the cabbage and carrots begin to soften, about 10 minutes.
2. Add the broth and - if you made this with the Sage Rubbed Pork Chops, put them into the pan with slaw.
3. Bury them in the vegetable mixture.
4. Cover and cook until chops are tender.
5. Serve by placing the slaw on a small platter and placing the pork chops atop.
6. -Susana
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