Ingredients:

  • 1 medium head red cabbage, shredded (approx. 3 lbs / 1.36 kg)
  • 2 medium Granny Smith apples, peeled and diced (approx. 12 oz / 340 g)
  • 1 medium onion, finely diced (approx. 4 oz / 113 g)
  • ¾ cup (177 ml) apple cider vinegar
  • ½ cup (118 ml) dry red wine
  • ⅓ cup (67 ml) brown sugar
  • ½ cup (118 ml) water
  • 3 tbsp (42 g) unsalted butter
  • 4 whole cloves, slightly crushed
  • 1 tsp (5 g) salt
  • ½ tsp (2 g) black pepper
  • ¼ tsp (1 g) ground cloves

Instructions:

  1. Sauté the onion. Melt the butter over medium heat in your Dutch oven. Add the diced onion and sauté for 4-5 minutes until translucent and fragrant.
  2. Wilt the cabbage. Stir in the shredded red cabbage. Toss frequently for about 5-7 minutes until the cabbage begins to wilt and is evenly coated in butter.
  3. Add aromatics. Stir in the diced apples, brown sugar, salt, pepper, and ground cloves. Cook for 3-5 minutes until the sugar bubbles and the apples soften slightly.
  4. Deglaze the pot. Pour in the apple cider vinegar and dry red wine. Stir well, scraping up any browned sugar bits from the bottom of the pot.
  5. Add liquid. Pour in the water and add the whole crushed cloves.
  6. The braise. Reduce heat to low. Cover with the lid and simmer for 45-60 minutes.
  7. Check consistency. Remove the lid. If the sauce looks too thin, simmer uncovered for the last 10 minutes until the liquid reduces to a glossy glaze.
  8. Final touch. The cabbage should have a deep mahogany hue and a velvety consistency. Remove the whole cloves before serving.