When I saw this recipe in a list of ideas from Alex’s aunt’s vegetarian cooking class (thanks, Aunt Deb!), I knew we had to try it. I have a mild obsession with cabbage, and it sounded like a perfect warming recipe for fall and winter. Plus, I was intrigued by the idea of caraway seeds.
As I expected, this turned out to be delicious! The slightly sweet and vinegary taste makes the dish an excellent companion to serve with savory options; it almost reminded me of a chutney in that way. And the caraway seeds added the perfect flavor essence, which I’m not really sure how to describe…other than rye bread. It also made a great leftover (I actually preferred it cold!).
If you needed more reasons to try it, turns out red cabbage is all sorts of good for you. Plus, it’s a crucifer, like our friends broccoli, cauliflower, and Brussels sprouts. Which is irrelevant – I just wanted to say crucifer :) Enjoy!
Cabbage and Apples
Serves about 8 as a side
What You Need
1 head red cabbage
1 yellow onion
3 garlic cloves
2 tablespoons caraway seeds
4 tablespoons apple cider vinegar
4 tablespoons red wine vinegar
1/2 cup apple cider
Splash of port or sherry
Salt and pepper
What To Do
1 Thinly slice the onion. Shred the cabbage (using a mandoline, if available). Peel and thinly slice the apples. Mince the garlic.
2 In a Dutch oven or large pot, heat 1 tablespoon of olive oil over medium high heat. Sautee the onion until soft, around 5 minutes.
3 Add the cabbage, apples, garlic, apple cider vinegar, red wine vinegar, apple cider, caraway seeds, and salt and pepper. Cover and cook on low heat until the cabbage is tender, around 15 to 20 minutes.
4 Allow to cool a bit, and season with additional salt and pepper to taste.