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