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Roast the corn (still in husks) on either a hot grill or in a 400° oven until the husk blackens (about 10 minutes). Turn as needed. Heat a large sauté pan over medium-high heat. Add oil, and when hot add apple, onion and 1 T Cajun Seasoning. Saute until the apple begin to brown, about 5 minutes. Add red cabbage, garlic and other T of Cajun Seasoning and sauté until the cabbage begins to wilt (about 4 minutes). Add cider vinegar and cook another 4 minutes. Cover and cook until liquid is almost gone, about 4-5 minutes.
This recipe was provided by Geneva Spice House from Geneva.