Description
Tender red cabbage is slowly simmered with apple cider, vinegar, and caraway seeds for a sweet and tangy side dish.
Ingredients
Scale
- 2 tablespoons (28 g) unsalted butter
- 1 teaspoon caraway seeds
- 1 medium head red cabbage (about 2 lbs / 900 g), cored and thinly sliced
- 3/4 cup (180 ml) apple cider
- 1 tablespoon (15 ml) apple cider vinegar
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
Instructions
- Place a Dutch oven or other heavy-bottomed pot over medium heat. Add the butter and let it melt.
- Stir in the caraway seeds and cook until they are fragrant, about 30 seconds.
- Add the sliced cabbage to the pot. It may seem like a lot, but it will cook down. Add it in batches if needed, stirring occasionally until it begins to wilt, about 5 to 7 minutes.
- Pour in the apple cider and apple cider vinegar. Stir everything together to combine.
- Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let the cabbage cook, stirring once or twice, for 15 to 20 minutes, or until it is tender.
- Uncover the pot and continue to cook for another 2 to 3 minutes if there is excess liquid you’d like to evaporate.
- Season with the salt and pepper. Taste and add more if you like, then serve warm.
Notes
- For the most tender result, slice the cabbage as thinly as you can. A mandoline works well for this, but a sharp knife is also fine.
- The cabbage is done when it is soft and has a pleasant, slightly crisp bite. Avoid overcooking it, which can make it mushy.
- This dish develops more flavor as it sits. It’s a great option to make a day ahead and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: American