Adapted by Farmer Dave’s from Stephen Cooks


  • 1/2 medium head cabbage
  • 1 medium onion, peeled and sliced veritcally into crescents
  • 1 T olive oil
  • 1 Cortland apple
  • 2 T butter
  • 3 T white vinegar
  • 2 T grape or currant jelly
  • salt, hot sauce to taste


Remove outer leaves and core from the cabbage and cut vertically in thin slices. Cut those slices crosswise two or three times to produce shreds in the neighborhood of 1/4″ x 2-1/2.”

Place the olive oil in a casserole or heavy pot with a lid and toss the cabbage to coat with oil. Mix in the onion. Add the vinegar and top with the butter. Bake, tightly covered, about an hour in a 325º oven. Stir the contents of the pot once about halfway through the cooking. The cabbage should be thoroughly cooked when done, with no hint of crunchiness.

Peel, core and grate the apple through the large holes on a box grater. When the cabbage is finished cooking, stir in the shredded apple and jelly and correct seasoning. Allow to rest, covered tightly, about 10 minutes and then give the mixture one big stir before serving.  Serves 4. Enjoy!