single-recipes.php Sweet and Tart Cabbage - Full Belly Farm

Sweet and Tart Cabbage

This recipe is from Mollie Katzen's wonderful book, Still Life With Menu Cookbook, 10 Speed Press, 1994. We highly recommend this book to CSA members.

1 to 2 Tbl of butter or oil

4 medium-sized onions, thinly sliced or chopped

8 to 10 cups shredded cabbage (red, green or mixed)

1 1/2 tsp salt

1 tsp whole cumin seeds (lightly toasted if desired)

4 med. tart green apples, sliced (peeling is optional)

4 navel oranges, peeled and sectioned

1/2 cup granulated sugan, brown sugar (packed), or honey

a generous amount black pepper

up to 3 tsp cider vinegar (optional)


Melt the butter or heat the oil in a large deep skillet or Dutch oven. Add the onions and cook for about 5 minutes over medium heat, stirring frequently until onions are softened.

 Add cabbage and salt, and continue to cook in the same fashion for another 8 to 10 minutes or until the cabbage is well on its way to becoming tender. Note: Depending on the size of the skillet, you may have to add the cabbage several cups at a time, waiting each time for the previous batch to cook down enough to make room.

Add remaining ingredients. Stir well, cover and continue to cook over medium-low heat with occasional stirring, until everything is very well mingled. This will take about 20 to 30 minutes. Transfer to a large, shallow serving bowl or platter and serve hot.

meal or course
salad, vegetable dish
recipe type
quick + easy