A Boke of Gode Cookery Presents

Spiced Cabbage

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: Cabbage, apples, & onions seasoned with cinnamon & pepper

  • 1 large cabbage (approx. 2 lbs.)
  • 2 medium-sized onions, finely chopped
  • 2 medium-sized apples, peeled, cored and cut into ½-inch cubes
  • 1 oz. butter
  • ½ tsp. cinnamon
  • salt
  • freshly ground black pepper
Shred or chop the cabbage very fine and plunge it into a saucepan that contains 4 cups of boiling salted water. Boil covered for 3 minutes, drain and set aside.

Fry the onions and the apples in the butter until they are soft. Sprinkle with cinnamon, add the cabbage and toss over low heat for 2 minutes. Season to taste with salt and pepper, transfer to a serving dish and serve.

Garmey, Jane. Great British Cooking: A Well Kept Secret. New York: Random House, 1981.

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Spiced Cabbage © James L. Matterer

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