It’s autumn in Ukraine. That means cabbage, apples, and onions are some of the cheapest things at the bazaar (and will continue to be for the next five months). So it pays to have many different cooking techniques in one’s repertoire. I found this recipe on the New York Times website recently and tweaked it a little. It turned out quite nicely.
Lightly Cooked Cabbage, Apple, & Onion Salad
- Half a head of cabbage, sliced into 1″ strips
- 1 medium-large onion, sliced 1/4″ thick
- 3 small apples, cored & sliced 1/4″ thick
- Olive oil
- to taste: salt, pepper, red pepper flakes, cloves, ground ginger
- up to 1 tbsp balsamic vinegar
- Bring a pot of well-salted water to a boil and throw in cabbage for 30 seconds to 1 minute. Drain cabbage and let cool.
- Meanwhile, cook onions on low in olive oil until soft. Turn up the heat, add apples and spices, and cook, stirring occasionally, 5-8′. Add a splash of balsamic vinegar in the last 1-2′ of cooking.
- Combine everything in a bowl and toss to mix. Serve warm or cold.