2 tablespoons ghee
2 medium yellow onions (peeled, and sliced thin)
2 medium apples (cored and sliced thin)
1 medium head cabbage (outer leaves removed, cored and chopped)
1 1/2 cups sweet apple cider
1 bay leaf
1/2 teaspoon unrefined sea salt
2 tablespoons apple cider vinegar
1. Melt the ghee in a large (12-inch) skillet over moderately high heat, then toss in sliced onion. Fry until translucent and a bit caramelized at the edges, 6 to 8 minutes. Stir in apples and fry until fragrant, a further 2 to 3 minutes.
2. Reduce heat to medium, toss in chopped cabbage, stir well to bring the apples and onions to the surface, and cook for about 5 minutes.
3. Pour cider into the cabbage and apples, and toss in the bay leaf. Simmer, uncovered, for 30 to 35 minutes or until the cabbage and apples are soften and the liquid is largely evaporated.
4. Sprinkle the dish with sea salt and stir in the apple cider vinegar. Continue cooking over medium heat for a further 2 to 3 minutes, then serve.
Are you on the creamy potato salad side or the non-creamy vinaigrette potato salad side? I am a big fan of dijon mustard and olives. I always make a little extra dressing to leave in the fridge for a salad the next day.