Ingredients:

  • 1 medium head (2 lbs / 900g) red cabbage, thinly sliced
  • 1 medium (150g) yellow onion, diced
  • 2 tbsp (28g) unsalted butter
  • ½ cup (120ml) apple cider vinegar
  • ½ cup (120ml) chicken or vegetable stock
  • 2 tbsp (25g) brown sugar
  • ½ tsp (3g) salt
  • 1 medium (150g) Granny Smith apple, peeled and diced
  • ¼ tsp (1g) ground cloves
  • ¼ tsp (1g) ground cinnamon
  • Freshly cracked black pepper to taste

Instructions:

  1. Melt the butter over medium heat in a large heavy-bottomed pot or Dutch oven.
  2. Add the diced onions and sauté for 5-7 minutes until translucent and fragrant.
  3. Stir in the sliced cabbage and cook for another 5 minutes until the leaves begin to wilt slightly.
  4. Stir in the diced apples, brown sugar, cloves, and cinnamon.
  5. Pour in the apple cider vinegar and stock. Once the liquid bubbles, reduce the heat to low, cover with a tight-fitting lid, and simmer undisturbed for 90 minutes to 2 hours.
  6. Remove the lid and increase the heat to medium. Simmer for another 10-15 minutes, stirring occasionally, until the liquid reduces into a glossy glaze.
  7. Season with salt and pepper just before serving.