Cabbage with Apples

About a month ago, I posted this photo to say "Hey, look at all our snow! Isn't this funny?"

Well, it's getting a little ridiculous now. None has melted and plenty more has fallen. Consider the same view today.

Oh, and it's -30 degrees out. Cheers.

Our meals have turned wintery as well. More meat, more potatoes, and I've been raiding our freezer for the produce we put away last summer. Zucchini from last summer's harvest never tasted so good, and those garden green beans frozen in August were a welcome addition to a 3-bean salad this week.

I still buy some veggies at the supermarket, but when the broccoli offerings looked limp and unappetizing this week, my hearty German-from-Russia food heritage took over as I picked up a crisp head of green cabbage instead. Digging in the freezer, I grabbed a bag of this fall's apple slices and made, well, Cabbage with Apples. You have a better name for it? "Sweet sauerkraut" just doesn't sound appetizing, so we'll stick to Cabbage with Apples. Regardless, add a couple homemade bratwurst and you've got a classic winter dinner.

Tell you what, I'll clean up the dishes if you go out and finish the snow shoveling. Deal?

Cabbage With Apples - adapted from Mark Bittman's How to Cook Everything

2 Tablespoons butter

1 small head green cabbage, shredded

2-3 apples, peeled, cored, and sliced

1/2 cup apple cider

Heaping spoonful of apricot jam

Salt and pepper

A squeeze of lemon juice (about 1 Tablespoon)

Melt butter in large pot over medium heat. Add cabbage, apples, and apple cider; cover and cook, stirring occasionally, until cabbage is tender and apples are falling apart, about 20 mins (add more liquid if drying out). Stir in jam, season to taste with salt and pepper, squeeze lemon over mixture, and serve.