Remove the outer and tougher leaves of the cabbage, cut in half and wash.
Cut the red cabbage into thin strips and sauté in a large non-stick pan with a drizzle of oil and a little water.
Add salt and continue cooking over low heat with a lid.
Meanwhile, peel and julienne an apple.
Continue cooking for about 20 minutes.
Stir occasionally, adding hot water if necessary.
Add the apple and serve hot.
Italy, Trentino Alto Adige
| Energy (kcal) | 95.1 |
| Carbohydrates (g) | 8.04 |
| of which Sugars (g) | 8.04 |
| Fat (g) | 6.53 |
| of which Saturates (g) | 0.93 |
| Protein (g) | 0.72 |
| Fiber (g) | 1.86 |
| Sale (g) | 0.01 |
