Cleaning out the Fridge Cabbage and Apples

Making room for Thanksgiving in the fridge and the freezer is an art, one I should have started on last week or even last month. I am trying not to buy any non-thanksgiving food for a couple of days so I am forced to use what we already have. This makes for some interesting meals.

I found a smoked pork roast in the freezer. Actually I found two. They were a buy one get one free from the Nahunta Pork Center. If you have never been to the “largest pork display in America” it is worth the trip to Pikeville, NC. The nice thing about this pork roasts is they are fully cooked, having been smoked and they are sliced.

Looking at the vegetable bin I found half a head of red cabbage and an old Granny Smith apple. Looked like a good German meal to me.

I made a mustardy apple and cabbage base on which I put the lightly sautéed pork. Turned out to be a very yummy dinner that did a good job of using what was on hand.

Apple and cabbage

1/2 head of red cabbage thinly sliced

1 Granny Smith apple thinly sliced

2 slices of bacon

1 t. Caraway seeds

3 T. good dark mustard, I used Friendly Market Vidalia Onion Mustard

2 T. Sriracha

1 t. Apple cider vinegar

Salt and pepper

Fry the bacon in a big fry pan to render the fat. Once cooked set aside to crumble on top of the cabbage at serving.

Add the caraway seed to the bacon fat and cook on medium heat for one minute. Add the cabbage and apples to the fry pan with the seeds and using tongs, turn the mixture over in the fat to coat it while cooking for about two minutes. Add 1/3 cup of water and 1/2 t. Salt and cook the cabbage and apples until tender, about 10-15 minutes, until the liquid is out. Add the mustard, sriracha and vinegar and mix well and continue cooking for another three minuets. Taste for salt and pepper



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