8 cups shredded cabbage (red or green)

1 cup shredded carrots

½ onion – chopped

2 Tbs butter

1 medium apple – grated

¾ veggie stock or water

2 Tbs flour

2 Tbs cider vinegar

1 Tbs brown sugar

salt to taste



Saute onion in butter.  Add apple, carrot and cabbage and ¼ cup stock.  Cook for 5 minutes.  Combine and mix well flour, vinegar, brown sugar, salt and remaining stock.  Add mixture to saute mixture and cook for another 5-10 minutes, until cabbage is tender.  Serves 4-6.


Adapted from a recipe in Laurel’s Kitchen by Laurel Robertson, Carol Flinders, and Bronwen Godfrey