The luster of holiday cooking has worn away and the monotony of winter vegetables is starting to sink in. I thought that it seemed time to post another quick, tasty cabbage dish. This one is served warm, which seems apropos given the mind numbing (okay, everything-numbing) cold snap right now . This slaw is so easy to make it almost seems silly to give instructions for preparation– you just cut things up and then warm them for a few minutes in a saucepan. The cabbage is added last, and not cooked completely through, so you still get a peppy little crunch and bite. It is a great side dish to pair with a hearty main course.


Ingredients:

1/2 small head of cabbage cut into 1/4″ strips
1 small onion, diced
one apple, diced
a handful of raisins
a pinch of ground allspice
a pinch of ground cloves
apple cider vinegar
olive oil
salt

Yield:

4 servings


Cook Onion:

Heat a tablespoon or so of oil in a saucepan. Add onion, reduce heat to low. Cook until the onion begins to turn translucent. Add the allspice, cloves and raisins and apples. Bring the heat up to medium. Cook for a few minutes– stirring– until the apples begin to soften.

Cook Cabbage:

Add the cabbage all at once. Cook for a few minutes– stirring frequently. The cabbage should be fully cooked in the floppy, leafy parts of the strips and undercooked in the thicker centers.

Season:

Add vinegar, salt and olive oil to taste. Serve warm or tepid. (Leftovers keep well refrigerated.)

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