Ingredients:

  • 1 large red cabbage (approximately 2 lbs / 900g), quartered, cored, and thinly sliced
  • 2 medium apples (Granny Smith or Braeburn), peeled, cored, and diced (approx 1.5 cups diced)
  • 1 large yellow onion, thinly sliced (approx 1 cup sliced)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/4 cup (60ml) red wine vinegar
  • 1/4 cup (60ml) balsamic vinegar
  • 1/4 cup (60ml) apple cider or apple juice
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 bay leaf
  • 1/4 teaspoon ground cloves (optional)
  • 1/4 cup water or vegetable broth, if needed

Instructions:

  1. Heat olive oil and butter in a Dutch oven over medium heat. Add onion and sauté until softened and translucent (about 5-7 minutes).
  2. Add the sliced red cabbage and diced apples to the pot. Stir well to combine with the onions.
  3. Pour in the red wine vinegar, balsamic vinegar, and apple cider/juice. Stir in the brown sugar, salt, pepper, cloves (if using), and bay leaf.
  4. Bring the mixture to a simmer, then reduce heat to low. Cover the pot tightly and braise for 1 hour 30 minutes to 2 hours, or until the cabbage is tender and the flavors have melded. Stir occasionally, adding a splash of water or broth if the mixture becomes too dry.
  5. Taste and adjust seasoning as needed, adding more salt, pepper, or brown sugar to your liking. Remove the bay leaf before serving.
  6. Garnish with fresh thyme sprigs (optional) and serve hot.