Local Recipes

Cabbage and Apple Saute

A family classic--from Dawn's Nan's childhood.


  • 2 tbsp canola oil
  • 1 large onion, cut into strips
  • 2 tbsp cider vinegar
  • 1 C apple cider or juice
  • 1 pound shredded cabbage (~5 cups)
  • 2 apples, sliced
  • 1 tsp caraway seeds
  • 1 tbsp chopped sage


  1. Heat oil in large skillet. Add onion and sauté until softened.
  2. Add cider vinegar and apple cider, cook until liquid is reduced by half.
  3. Add cabbage, apples, caraway seeds, and chopped sage. Cover and simmer 5 - 10 minutes, till cabbage is cooked to your preference.

Local Recipes

Noriyama’s Kale Salad

This salad tastes better after it sits for a while and the lemon juice has time to break down the lignins in the kale. Leftovers are very good the next day. The ingredients are few, so quality is the key to success, as is finely chopping the kale.

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