Ingredients:

  • 1 medium head red cabbage, thinly shredded (approx. 3 lbs / 1.3kg)
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 Granny Smith apples, peeled, cored, and diced (approx. 1 lb / 450g)
  • 1/2 cup apple cider
  • 1/2 cup red wine vinegar
  • 3 tbsp granulated sugar
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground cloves
  • 1 tsp caraway seeds

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven or heavy-bottomed pot. Add the diced onion and apple pieces and sauté for 5–7 minutes until the onions are translucent and the apples soften.
  2. Add the shredded cabbage to the pot and stir to coat in the butter.
  3. Pour in the apple cider, vinegar, and sugar. Stir in the salt, pepper, cloves, and caraway seeds.
  4. Cover the pot with a tight-fitting lid, reduce heat to low-medium, and simmer for 20–25 minutes until the cabbage is velvety and tender.
  5. Remove the lid and increase the heat to medium for 3–5 minutes, stirring frequently until the excess liquid evaporates into a glossy, mahogany-colored glaze.