Ingredients:

  • 900g red cabbage, shredded
  • 110g yellow onion, finely diced
  • 28g unsalted butter
  • 340g tart apples, peeled and diced
  • 80ml apple cider vinegar
  • 50g light brown sugar, packed
  • 120ml unfiltered apple juice
  • 1g ground cloves
  • 1 bay leaf
  • 6g kosher salt
  • 1g cracked black pepper

Instructions:

  1. Place the butter in a large pot over medium heat. Once melted and bubbling, add the diced onion and sauté for 4–5 minutes until translucent.
  2. Stir in the diced apples and cook for another 3 minutes until fragrant and slightly softened.
  3. Add the shredded red cabbage to the pot, stirring well to coat the leaves in butter.
  4. Pour in the apple cider vinegar, apple juice, and brown sugar. Stir in the ground cloves, bay leaf, salt, and pepper.
  5. Bring the mixture to a gentle simmer, then cover with a tight-fitting lid.
  6. Reduce heat to low and simmer for 60–70 minutes, stirring occasionally, until the cabbage is velvety and the liquid has reduced into a glossy glaze.
  7. Remove the bay leaf before serving.