Ingredients:

  • 1 medium red cabbage (about 2 lbs / 900g), quartered, cored, and thinly sliced
  • 1 large onion (about 8 oz / 225g), thinly sliced
  • 2 medium apples (Granny Smith or Braeburn, about 10 oz / 280g total), peeled, cored, and diced
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons butter (30 g)
  • 1/4 cup balsamic vinegar (60 ml)
  • 1/4 cup apple cider vinegar (60 ml)
  • 1/4 cup brown sugar (50 g), packed
  • 1 teaspoon caraway seeds (2 g)
  • 1/2 teaspoon ground cinnamon (1 g)
  • 1/4 teaspoon ground cloves (0.5 g)
  • 1/2 teaspoon salt (3 g), or to taste
  • 1/4 teaspoon black pepper (0.5 g), or to taste
  • 1/2 cup vegetable broth or water (120 ml)

Instructions:

  1. Heat olive oil and butter in a Dutch oven over medium heat. Add onion and cook until softened and translucent, about 5-7 minutes.
  2. Stir in diced apples, caraway seeds, cinnamon, and cloves. Cook for another 2-3 minutes until the apples begin to soften.
  3. Add the sliced red cabbage to the pot. Toss to combine it with the onion, apples, and spices.
  4. Pour in balsamic vinegar and apple cider vinegar, scraping the bottom of the pot to loosen any browned bits (deglazing). Add brown sugar, salt, pepper, and vegetable broth. Stir well.
  5. Bring the mixture to a simmer, then reduce heat to low. Cover the Dutch oven with the lid and cook for 1 hour 30 minutes, or until the cabbage is tender. Stir occasionally.
  6. Taste and adjust seasoning as needed, adding more salt, pepper, or balsamic vinegar to balance the flavors.