Ingredients:

  • 1 large red cabbage (about 1.2 kg / 2.6 lbs), cored and thinly shredded
  • 2 tbsp olive oil (30 ml)
  • 1 large onion (about 200g / 7 oz), thinly sliced
  • 2 cloves garlic, minced
  • 2 large apples (Granny Smith or Braeburn, about 400g / 14 oz), peeled, cored, and chopped
  • 1/4 cup (50g / 1.8 oz) packed light brown sugar
  • 1/4 cup (60ml) balsamic vinegar
  • 1/2 cup (120ml) red wine vinegar
  • 1 tsp caraway seeds
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 cup (240ml) vegetable broth
  • Salt and freshly ground black pepper to taste
  • 2 tbsp (30g) unsalted butter (optional, for richness)

Instructions:

  1. Shred the cabbage thinly and set aside.
  2. Heat olive oil in the Dutch oven. Add onion and cook until softened and translucent (about 5-7 minutes). Add garlic and cook for another minute until fragrant.
  3. Add apples, brown sugar, balsamic vinegar, red wine vinegar, caraway seeds, cinnamon, cloves, and vegetable broth. Stir to combine.
  4. Add the shredded red cabbage to the pot. Season with salt and pepper. Stir well to coat the cabbage with the sauce.
  5. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour 30 minutes - 2 hours, or until the cabbage is tender and the sauce has thickened. Stir occasionally to prevent sticking.
  6. Taste and adjust seasoning as needed. Stir in butter (if using) for added richness. Serve hot.