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.


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


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.


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

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