Sauteed Cabbage with Orange and Cloves


Warm, crispy cabbage with the flavor of orange and cloves is a delightful twist on any meat-and-potatoes dinner, and the leftovers can be served cold for lunch.

1-2 tablespoons unsalted butter

1 red cabbage, thinly shredded

6-10 whole cloves

1 teaspoon nutmeg (freshly-grated is much better)

½ cup white wine or white wine vinegar

1 ½ tablespoons brown sugar

3 tablespoons freshly squeezed orange juice

Zest from 1 orange, about 2 tablespoons


  1. Melt the butter in a large frying pan over medium heat. Evenly distribute the melted butter across the bottom of the pan and add the thinly shredded cabbage. Stir and cook for ten minutes until just soft.
  2. Add the cloves and grated nutmeg. Stir and cook another 5 minutes before adding the white wine or vinegar. Stir in the sugar and mix it with the wine or vinegar to dissolve it, then add the orange juice and zest. Combine thoroughly and let cook for another 5-10 minutes, until very soft. Serve warm or cool.
Serving Size:
Makes 4 servings.
Seattle Tilth
Kate Bandzmer, Community Kitchens Northwest intern.