Ingredients:

  • 1 medium red cabbage (about 2 pounds / 900g), cored and shredded
  • 2 medium apples (such as Granny Smith or Braeburn, about 1 pound / 450g), peeled, cored, and chopped
  • 1 medium yellow onion (about 8 ounces / 225g), chopped
  • 2 tablespoons unsalted butter (30g)
  • 1/4 cup apple cider vinegar (60ml)
  • 1/4 cup granulated sugar (50g)
  • 1/4 cup dry red wine (60ml)
  • 1/2 teaspoon caraway seeds (2.5ml)
  • 1/4 teaspoon ground cloves (1.25ml)
  • 1 bay leaf
  • 1/2 teaspoon salt (2.5ml), or to taste
  • 1/4 teaspoon black pepper (1.25ml), or to taste
  • 1/2 cup water (120ml)
  • 1/4 cup bacon, diced (optional for smoky flavour)

Instructions:

  1. Shred the cabbage, chop the apples, and chop the onion.
  2. If using bacon, cook in the Dutch oven over medium heat until crisp. Remove bacon and reserve the fat.
  3. Melt butter (or use reserved bacon fat) in the Dutch oven over medium heat. Add onion and cook until softened and translucent, about 5-7 minutes.
  4. Add shredded cabbage and chopped apples to the pot.
  5. Stir in apple cider vinegar, sugar, red wine (if using), caraway seeds, cloves, bay leaf, salt, pepper, and water.
  6. Bring the mixture to a simmer, then reduce heat to low. Cover the pot and braise for 1 hour 30 minutes, or until the cabbage is tender and the flavors have melded. Stir occasionally to prevent sticking.
  7. Taste and adjust seasoning as needed. Remove the bay leaf before serving.
  8. Stir in the cooked bacon just before serving.