Warm Apple Coleslaw

This is a sweet side dish great to pair with savory mains. It stays light and comforting, making it a perfect match for fish!


  • Large saucepan or other cooking dish with lid
  • Knife & cutting board
  • Heat safe spatula or spoon


  • 2 tbsp butter
  • 1 cup thinly sliced sweet onion (about 1 onion)
  • ½ red or green cabbage, finely shredded
  • 1 apple, peeled and grated or finely chopped
  • 1 tsp salt
  • ½ cup apple juice
  • 1 tsp apple cider vinegar
  • ¼ tsp fennel seeds, crushed (see below for substitutions)

Fennel seeds: some people aren’t a fan of the licorice-esc flavor of fennel, so a few optional substitutions are, depending on what flavor you want for your final dish:

  • ¼ – ½ tsp Parsley, 
  • ¼ tsp Celery seed, crushed

About Apples:

Go for cooking/baking apples that will hold their shape throughout the cooking process if you can. Softer varieties such as Macintosh, won’t hold up well in cooking. Go for crisper varieties such as: Fuji, Granny Smith, or Jazz – depending on the level of sweet or tart you like.


  1. In your large saucepan, melt your butter and add fennel seed (or sub.) onion, and salt. 
  2. Cook over medium heat for about two minutes, stirring often to avoid burning until the onion is soft and slightly translucent. 
  3. Add cabbage and cook for 1 minute until soft, stirring often
  4. Add your apple juice, stir, and reduce the heat or move away from direct heat. Cover and allow to simmer for 15 minutes, checking and stirring every few minutes to avoid burning.
  5. After 15 minutes, or when the liquid is mostly gone, add your apple and vinegar and stir to incorporate and simmer uncovered another 2 minutes.
  6. Remove from heat and let sit, covered, for about 5 minutes. Serve warm.

(Adapted from Company’s Coming)

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