Braising cabbage and onions in apple cider gives these humble vegetables a lift, while a spoonful of caraway lends a little brightness. Look for tart cooking apples when making this dish. Granny Smith, Gravenstein, and Bramley varieties work well.
This is excellent when served alongside roasted pork or as an accompaniment to slow-baked beans and brown bread.
Serves 6 2 tablespoons clarified butter or ghee
2 medium yellow onions, sliced thin
2 medium apples, diced
1 small head (about 1 1/2 pounds) cabbage, cored and sliced thin
1 tablespoon caraway seeds
1/2 teaspoon finely ground sea salt
1 cup soft apple cider
2 tablespoons apple cider vinegar Warm the butter in a Dutch oven or braising dish over medium-high heat, then toss in the yellow onions. Sauté the onions for about 6 minutes, until deeply fragrant, then stir in the apples, cabbage, caraway seeds, and salt….