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Place shredded cabbage in a bowl, rinse and set aside.
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Peel and chop apples into 1 inch cubes and set aside.
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Melt butter and canola oil in a large non-stick pan over medium-high heat.
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Add onions to the pan and sauté for 5 minutes, stirring occasionally.
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Add purple cabbage, apples, vinegar and garlic and toss to coat.
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Cover and reduce the heat to medium and cook for 15 minutes, stirring occasionally.
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Add sugar, salt, garlic powder, onion powder, pepper, cumin and worcestershire sauce.
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Cook for an additional 10 minutes and serve immediately.