Ingredients:

  • 1 medium red cabbage (about 2 lbs/900g), cored and thinly sliced
  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion (about 8 oz/225g), thinly sliced
  • 2 Granny Smith apples (about 12 oz/340g), peeled, cored, and diced
  • 1/4 cup apple cider vinegar (60 ml)
  • 1/4 cup packed brown sugar (50g)
  • 1 teaspoon caraway seeds (5 ml)
  • 1/2 teaspoon ground cinnamon (2.5 ml)
  • 1/4 teaspoon ground cloves (1.25 ml)
  • 1/2 cup vegetable broth (120 ml)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup balsamic vinegar (120 ml)
  • 1 tablespoon honey (15 ml)

Instructions:

  1. Heat olive oil in the Dutch oven over medium heat. Add the onion and sauté until softened and translucent, about 5 minutes.
  2. Add the diced apples, caraway seeds, cinnamon, and cloves. Cook for another 2-3 minutes, stirring occasionally.
  3. Add the sliced red cabbage to the pot. Season with salt and pepper.
  4. Pour in the apple cider vinegar and vegetable broth. Bring to a simmer. Stir in the brown sugar.
  5. Reduce heat to low, cover the pot, and simmer for 1 hour to 1 hour 15 minutes, or until the cabbage is tender and the liquid has reduced. Stir occasionally to prevent sticking.
  6. While the cabbage is braising, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened slightly.
  7. Drizzle the balsamic glaze over the braised cabbage just before serving. Taste and adjust seasoning if necessary.