Red Cabbage with Carrots and Apples

Red Cabbage with Carrots and Apples

Red Cabbage with Carrots and Apples

With the Jewish holidays fast approaching, this is the perfect light and easy side dish for the Rosh Hashanah, the Jewish New Year. It incorporates the traditional elements: apples and honey and is easy to prepare for a crowd. It is very healthy and not too sweet. A great alternative to tzimmes, it goes well with brisket and chicken. It can be served hot or cold and looks beautiful on a holiday table.


½ small red cabbage (about 2-2 ½ cups), shredded (just cut into shreds with sharp knife), discarding any hard pieces

2 cups shredded carrots (bagged from supermarket)

¾ cup chopped apple

1 Tbls. coconut oil (or olive oil)

3/4 cup apple juice

2 Tbls. apple cider vinegar

½ Tbls. honey


  1. Whisk together apple juice, apple cider vinegar and honey in a bowl; set aside.
  2. Over medium high heat, melt coconut oil in a deep frying pan; then add cabbage, carrots and apple, cooking them for about 5 minutes. Reduce heat to medium, add liquid mixture, cover and cook for 20-25 minutes until cabbage mixture is tender when pierced with a knife, but not limp.
  3. Serve immediately hot as a side dish or can be served as a cool salad.

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