Sweet and Sassy Slaw

Directions

1. Remove any wilted outer cabbage leaves. 
2. Quarter cabbage head and cut out rough cores. 
3. Slice cabbage into very thin strips (like spaghetti) and cross-cut pieces to 1” in length. 
4. Core the apple and thinly slice, grate or shred. 
5. Add remaining ingredients. Stir thoroughly. 
6. Cover and ideally refrigerate at least 2 hours before serving. 
7. Side dish for 4-6 people 
8. Tip: Stir or shake every so often. This will taste even better a day later.

Credit: Tracy Harrison with Eat on Purpose from SAFM

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/