Mill City Cooks

Warm Apple, Cabbage and Onion Slaw for Autumn


By Nick Schneider


Serves approximately 8-10


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

Slice very thin or mandolin the onion.

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.

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.