- 2 tablespoons butter
- 1 teaspoon caraway seeds
- 1 head red cabbage, thinly sliced
- 3/4 cup apple cider
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper
Heat a heavy-bottomed Dutch oven over medium heat. Add the butter until melted. Add the caraway seeds and stir until fragrant, about 30 seconds. Add the cabbage in batches until slightly wilted, 5 minutes. Add the cider and vinegar and simmer for 15 minutes until the cabbage is soft and supple. Season with salt and pepper.