This dish is sweet, savory and sour, one of my favorite combinations! I tried to keep the cooking to a minimum to keep a slight crunch to the cabbage, but if you like it softer or firmer textured, adjust your cooking time accordingly. —Lily Applebaum
5-6 as a side
butter or olive oil
apple, any kind
small head of cabbage, red will look prettier!
salt or to taste
ground cloves (optional but adds a really delicious warmth to the whole dish)
Slice the onion into thin, quarter moon slices. Wash and core the apple, and slice into eight or so chunky pieces (no need to peel).
Heat your butter or oil over medium heat in a very wide skillet or large sauce pan with a lid. Cook the onion and apple together stirring every once in a while, until the onions are translucent and there is a little bit of color on the bottom of the pan - around 8 minutes.
Meanwhile, wash the cabbage, slice in half and core each half. Slice each half into coarse, bite-sized chunks. (My cabbage broke down into around 8 cups, if you have significantly more than that consider increasing the amount of apple and onion to match)
Once the onions and apples are cooked down, add the cabbage, the salt, the cloves and stir to combine. Pour in the cider vinegar, and scrape up the bottom of the pan. Reduce the heat to low and cover and cook for around 20 minutes.
Remove the cover and test the texture of the cabbage; if it's to your liking, turn off the heat but leave the dish uncovered so some of the liquid at the bottom of the pan absorbs. If it's still too firm, continue cooking uncovered for another few minutes. Taste to adjust seasoning -- more salt, or more vinegar for a sharper more sour taste. Serve warm or room temperature!