Warm Apple Slaw Salad

2-tspn olive oil
1 large onion, cut in half, then thinly sliced into half moons
1 large Granny Smith Apple, cut in half, cored and coarsely shredded
1-tspn chopped fresh sage
3/4-head of cabbage, coarsely shredded
3-large carrots, coarsely shredded
2-tbspn cider vinegar
1/2-tspn salt
3/4-cup chicken broth

Heat the oil over medium heat and add the onion,
apple, carrots, vinegar, and salt and continue cooking
until the cabbage and carrots begin to soften, about
10 minutes. Add the broth and -- if you made this with
the Sage Rubbed Pork Chops, put them into the pan
with slaw. Bury them in the vegetable mixture. Cover
and cook until chops are tender. Serve by placing the
slaw on a small platter and placing the pork chops atop.

Susana in Louisiana

http://www.nancyskitchen.com