from Better Homes and Gardens

  • 3 tablespoon vegetable oil
  • 4 cup finely shredded red or green cabbage
  • 3 cup thinly sliced carrots
  • 3 cup finely chopped peeled celeriac
  • 1 large onion, finely chopped (1 1/2 cups)
  • 5 cloves garlic, minced
  • ½ kosher salt
  • ½ teaspoon crushed red pepper
  • 2 tablespoon apple cider vinegar
  • Chopped fresh chives

Directions

  1. Heat a 12-inch cast iron skillet over high heat for 2 minutes. Add 2 tablespoons oil; carefully swirl to coat bottom of pan. Add the cabbage, carrots, and celery root; stir and spread in an even layer. Cook without stirring for 1 minute. Cook, stirring frequently, for 2 minutes more or until browned in spots. Push vegetables to one side of skillet.
  2. Add the remaining oil and onion to skillet. Cook for 2 minutes, stirring occasionally, until lightly browned. Add the garlic and stir all vegetables together. Sprinkle with salt and crushed red pepper; stir again. Stir in vinegar and transfer to a serving dish. Garnish with chives.

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