• Warm Apple, Cabbage and Onion Slaw for Autumn


Warm Apple, Cabbage and Onion Slaw for Autumn

By Nick Schneider

Serve with pork, duck, game or a savory grain dish. For added flavor and texture, add to step 4 some whole seeds – caraway, dill or mustard or fennel. Serves 8-10.


  • 1 medium red or green cabbage
  • 2 large crisp apples
  • 1 medium yellow or red onion
  • 1/4 cup olive oil
  • 2 Tablespoons vinegar – cidar, white wine, sherry or white balsamic


Slice onions very thin or use a mandolin. Trim the cabbage, halve, core and cut to a chiffonade as for coleslaw. Wash, core and slice the apple very thin, using a mandolin if desired.

Heat oil in a large sauté pan, sauté onions until lightly brown and translucent. Add apples cooking about 1-2 minutes until all is sizzling. Add the cabbage, vinegar, salt and pepper and a dash of water ~ 3 T. Stir on hot flame just long enough to wilt the cabbage while leaving it tender crisp.

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