Once fall turns to winter I cook both red and green cabbage a lot at home. Versatile, healthy, seasonal, and delicious this dish can be made ahead of time and eaten warm or chilled. Either way just remember to finish it table side with a drizzle of Colavita EVOO to take it to another level.
In a casserole with a lid, sauté the onion and cabbage in EVOO until they begin to cook through for roughly 10 minutes, covered, over low heat.
Add the apples, raisin, vinegar, and water to the pan and mix well. Add a pinch of salt then return the lid to the pan and cook for approximately 30 minutes of low heat, stirring the pan occasionally.
Serve warm, drizzled with Colavita EVOO. Leftovers can be refrigerated and served as a cold salad.