The word cabbage comes from the English corruption of the Old French word caboche, meaning "head." The cabbage family is broad, with brussels sprouts, broccoli, cauliflower, kale, bok choy, and savoy, napa and celery cabbages among the many relatives. This salad is best made with green, red, napa and savoy cabbages, in any combination.
2 Tbs. extra-virgin olive oil
2 large shallots, minced
2 to 3 lb. assorted cabbages,   cored and cut into shreds 1/4 inch wide
1/2 tsp. caraway seeds
2 tart green apples, such as Granny Smith   or Pippin, halved, cored and cut into thin slices
3 Tbs. white wine vinegar
Salt and freshly ground pepper, to taste
1/4 cup fresh flat-leaf parsley leaves
In a large fry pan over medium heat, warm the olive oil. Add the shallots and sauté, stirring occasionally, until soft, about 10 minutes. Add the cabbages and caraway seeds, cover partially and cook, stirring occasionally, until the cabbages just begin to soften, about 10 minutes. Add the apples and vinegar and stir together.
Continue to cook, stirring occasionally, until the apples are warm, 1 to 2 minutes. Season with salt and pepper.
Stir in the parsley and transfer to a warmed serving dish. Serve immediately.
Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).