The key word here is "almost." I used most of what was left from the red cabbage, part of the inspiration for the choice of ingredients. I added the red cabbage towards the end so it wouldn't overcook, which makes it awful. It should remain crisp and fresh and bright-colored.
- fresh ginger (which I keep in the freezer)
- apple, the tarter the better
- red cabbage
- oil for sauteing