Recipe information
Yield
serves 4 to 6
Ingredients
1 head red cabbage, about 2 pounds
2 tablespoons unsalted butter
1 onion, sliced
2 Granny Smith apples, cored, peeled, and sliced
1 tablespoon chopped fresh dill, plus more for garnish
2 bay leaves
1/2 teaspoon caraway seed
1/2 cup Chicken Stock (page 156)
1/3 cup cider vinegar
3 tablespoons sugar
Sea salt and freshly ground black pepper
Preparation
Quarter the cabbage and cut out the core; then cut the quarters into thirds. Rinse the cabbage in cold water and set aside. In a large stockpot, melt the butter over medium heat. Sauté the onion and apples for 2 minutes, until they begin to soften. Add the cabbage, dill, bay leaves, caraway, and stock and cook for 5 minutes, until the cabbage begins to wilt. Stir in the vinegar to preserve the red color. Add sugar, salt, and pepper and cook for 20 minutes or until the cabbage is soft, stirring occasionally. Garnish with chopped dill before serving.
Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter
