Dairy Free, Dinner, Fall, Gluten Free, Spring, Summer, Veggies, Winter


In an effort to serve foods with a natural blush for my practice date I picked up a head of red cabbage at the market. Cabbage has a bad rap for being smelly, cheap, and mushy, and the fault for such a reputation sits heavily on the shoulders of mid-century cooks. Cabbage is a riot of color and texture, the tender leaves contrast mightily with the crunchy veins. I toss mine with apple cider vinegar and miso for a punch of acidity and flavor. No mush over here.


  • 2 medium Red Onions
  • 3 tablespoons Olive Oil
  • 1 head Red Cabbage
  • 1/2 cup Apple Cider Vinegar
  • 2 tablespoons White or Yellow Miso
  • Salt and Pepper to taste


  1. Cut the onions in half vertically, then slice the halves thinly. 
  2. Heat the oil in a wok or large stock pot, then add the onions and sauteee for 6-10 minutes over medium-high heat until translucent and slightly charred.
  3. While the onions are cooking, cut up the cabbage. Chop the head in half vertically, then cut out the core of each half. Slice each half into thin strips.
  4. Add the cabbage to the onions and stir to combine. Sautee for 5 minutes.
  5. Pour the vinegar around the edges of your pot, then immediately cover with a lid and cook on high heat for 5 minutes. 
  6. Remove the lid, add miso, salt, and pepper, stir to combine and cook another 5-7 minutes, until the cabbage is your desired texture. 
  7. Remove from heat and serve.