Ingredients
1 tbsp. olive oil
2 tbsp. butter
1 small red cabbage—quartered, cored, and thinly sliced
1 red onion, quartered and thinly sliced
1 sweet-tart apple, such as Honeycrisp, peeled and finely chopped
1 large fresh bay leaf
1 tbsp. Peppery Cumin & Caraway Spice Blend (see ingredients below and instructions at right)
½ tsp. ground allspice
⅛ tsp. freshly grated nutmeg
3 tbsp. apple cider vinegar
2 tbsp. light brown pourable sugar or regular brown sugar
1 cup chicken stock
Salt and pepper
Peppery Cumin & Caraway Spice Blend
3 tbsp. cumin seeds
3 tbsp. caraway seeds
2 tbsp. white peppercorns
Preparation
Step 1
In a Dutch oven, heat the oil, one turn of the pan, over medium to medium-high. Melt the butter into the oil, then stir in the cabbage, onion, apple, bay leaf, spices, vinegar, brown sugar, and stock. Season with salt and pepper. Partially cover the pot and cook, stirring occasionally, until the cabbage is just tender, 35 to 45 minutes. (If the pot gets dry or the cabbage starts to brown during cooking, reduce the heat.) Cover to keep warm. If needed, reheat over medium-low before serving.
Step 2
Peppery Cumin & Caraway Spice Blend
Step 3
Heat a medium skillet over medium. Add the spices and cook, tossing frequently, until fragrant, 4 to 5 minutes. Let the spices cool, then transfer them to a spice grinder and pulse until powdery. (Makes about 1/2 cup)
