Ingredients:

  • 1 large red cabbage (about 2 pounds / 900g), cored and thinly shredded
  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, thinly sliced
  • 2 tart apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
  • 1/4 cup apple cider vinegar (60 ml)
  • 1/4 cup balsamic vinegar (60 ml)
  • 1/4 cup brown sugar, packed (50g)
  • 1 teaspoon caraway seeds (5 ml)
  • 1/2 teaspoon ground allspice (2.5 ml)
  • 1/4 teaspoon ground cloves (1.25 ml)
  • 1/2 cup vegetable broth or chicken broth (120 ml)
  • 1/4 cup dried cranberries or raisins (35g) (optional, for extra sweetness and texture)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in the pot over medium heat. Add onion and sauté until softened, about 5 minutes. Add apples and cook for another 3 minutes.
  2. Add shredded red cabbage, apple cider vinegar, balsamic vinegar, brown sugar, caraway seeds, allspice, and cloves. Season with salt and pepper.
  3. Stir well to combine. Pour in vegetable or chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour 15 minutes to 1 hour 30 minutes, or until the cabbage is tender and the liquid has reduced, stirring occasionally to prevent sticking.
  4. During the last 15 minutes of cooking, stir in dried cranberries or raisins, if using.
  5. Taste and adjust seasoning with salt, pepper, and additional balsamic vinegar, or brown sugar, if desired. Serve hot.