A trilogy of apple—cider, cider vinegar, and ample chunks of Gala or Fuji— contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.
Recipe information
Total Time
35 min
Yield
Makes 4 to 6 (side dish) servings
Ingredients
1
garlic clove, smashed
3
tablespoons unsalted butter
2
lb red cabbage, cored and cut into 1 1/2-inch pieces
1
Gala or Fuji apple, cored and cut into 1/2-inch cubes
1
/2 cup unfiltered apple cider
1
/2 teaspoon caraway seeds
2
whole allspice (optional), crushed
1
1/2 tablespoons apple-cider vinegar
Need to make a substitution?
Preparation
Step 1
Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.
Step 2
Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.