Ingredients

• 2 teaspoons vegetable oil
• 1/2 small red onion, thinly sliced
• 1 large clove garlic, smashed
• Kosher salt
• 1/4 head red cabbage, thinly sliced
• 1/2 cup apple cider
• 2 tablespoons apple cider vinegar
• 1 teaspoon sugar
• Freshly ground pepper
• 1/4 small jicama, peeled and grated
• 2 tablespoons beet horseradish, drained
• 2 tablespoons chopped fresh dill

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Instructions

1. Heat the oil in a medium saucepan over medium heat. Add the onion, garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft but not brown, about 5 minutes. Add the cabbage, cider, vinegar, sugar, and pepper to taste. Cover and simmer until the cabbage is tender, about 20 minutes.
2. Mix in the jicama, beet horseradish and dill; season with salt and pepper. Cool to room temperature. Serve with grilled sausage (left).
3. Photograph by Rick Lew.