< Return to Seasonal Recipes

Sautéed Red Cabbage with Onions & Apples

Cast iron not recommended due to the acidity of the vinegar, which may react to the cast iron.


1 large yellow onion, thinly sliced
1 tablespoon coconut oil
1/2 head of red cabbage, thinly sliced
2-4 tablespoons unfiltered apple cider vinegar
1 teaspoon fresh rosemary, minced
½ teaspoon salt
1 Fuji apple, sliced into matchstick-sized pieces


  1. In a large enameled pot or pan, sauté the onion in the oil. When it is mostly translucent, add the cabbage and cook until it begins to soften, about 5 minutes.
  2. Add the vinegar, rosemary and salt, and allow the cabbage and onion mixture to cook until everything is softened / fork-tender.
  3. Add the apples, and cook them until soft. Add more vinegar or some water if the mixture becomes too dry.