Hot Slaw with Apples

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

From skillet-to-table farm salad


  • 6 c. cabbage, finely shredded
  • 3 tblsp. water
  • 3 tblsp. lemon juice
  • 2 tblsp. sugar
  • 3 tblsp. butter or salad oil
  • tsp. salt
  • ½ tsp. caraway seeds, or 2 tsp. Toasted Sesame Seeds
  • 1 large unpeeled apple, thinly sliced


  • Place all ingredients except the apple slices in a skillet; cook, uncovered, over medium-high heat, stirring, until the cabbage is tender-crisp, about 3 minutes.
  • Reduce heat to low; add apple, cover and cook 1 minute longer. Serve at once.