Warm Cabbage Salad


Feed: 4 People


Work: 10 Minutes


Total: 25 Minutes



  • 4 Cups Cabbage, shredded)

  • 1 Apple, sliced into sticks

  • 1 Cup Potatoes, peeled and cut into ¼” cubes

  • ¼ Cup Mayonnaise

  • 4 Tbsp Camelina Oil

  • 2 Tbsp Garlic, chopped

  • 1 Tbsp Mustard

  • ½ Cup Apple Cider Vinegar

  • 2 Tbsp Salt


  • Knife

  • Cutting Board

  • Box Grater (Food Processor with Shredder Attachment)

  • Pot with Lid

  • Saute Pan

  • Bowl

  • Spoon

  • Airtight Container

How to:

  • Fill Pot with water and Potatoes, making sure potatoes are covered with at least 1” water.  Bring to a boil and then reduce to a simmer.

  • When potatoes are cooked through and soft, strain and reserve potatoes in a Bowl.

  • Heat a Sauté Pan with 2 Tbsp Oil, add 2 Cups of Cabbage so you have an even layer across the whole pan. NOTE try not to move the Cabbage, so one side becomes golden brown.

  • After about 3 minutes on medium-high heat mix the Cabbage so that the top layer cooks for a minute.

  • When the Cabbage is done, add to the Bowl of Potatoes and repeat with the rest of the Cabbage, along with the Garlic.

  • Add the Apples, Mustard, Mayonnaise, and Vinegar to the Bowl. Mix everything together gently so that the Potatoes don’t break apart.

  • Add Salt and taste it as you go. If needed, add more Salt.  NOTE some Potatoes can absorb a lot of seasoning, so feel free to add more Salt, Vinegar, or Mustard.


  • Any leftovers can be eaten cold or re-warmed.

  • Keep in an airtight container for up to 5 days in the fridge.


  • Add some Herbs or other Spices.

  • Add some cooked Roasted Chicken or Easy Bake Bacon.