Apples and red cabbage were made for each other! This is a traditional side dish for just about any meat, poultry, pork or game. The earthy bitterness of the cabbage is perfectly balanced by the sweetness of the apple and the sourness of the vinegar.

Yield: Serves 4


a splash or two vegetable oil
1 or 2 onions, peeled and sliced
3 or 4 cloves garlic, thinly sliced
1 head red cabbage, thinly sliced
2 or 3 your favourite apples, cored and chopped
2 tablespoons honey
a few splashes cider vinegar
a few splashes cider, apple juice or water
a sprinkle or two sea salt and freshly ground pepper


Splash the vegetable oil into a heavy saucepan over medium heat. Add the onions and sauté until they’re golden brown. Add the garlic and continue cooking for another minute or so. Add the cabbage, apples, honey, cider vinegar and the cider (or apple juice or water). Season with salt and pepper.

Bring everything to a simmer and then lower the heat just enough to maintain the simmer. Cover with a tight-fitting lid and continue cooking until the cabbage is tender, about 30 minutes.


For a more traditional, richer flavour, begin with 3 or 4 slices of fried chopped bacon before sautéing the onions. For an even more traditional flavour, try adding 1/2 teaspoon (2 mL) of caraway seeds with the apples. For extra texture and appearance, try reserving some of the apples and stirring them in at the last minute. The first ones dissolve as they cook; the second ones will stay whole.