Braised Red Cabbage

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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3 tablespoons unsalted butter

1 teaspoon caraway seeds

1 medium onion, thinly sliced

Kosher salt and freshly ground black pepper

1 small head red cabbage, cored and thinly sliced

1 cup low-sodium chicken stock

1/4 cup apple cider vinegar

1 tablespoon granulated sugar

1 medium Granny Smith apple, finely diced

1 tablespoon chopped fresh dill


  1. Melt the butter in a large skillet over medium heat. Add the caraway seeds, onion, 1 tablespoon salt and a few grinds of pepper and cook, stirring occasionally, until the onions are softened, about 5 minutes. Fold in the cabbage and cook until slightly wilted, 2 to 3 minutes. Add the stock, vinegar, sugar, apple, 2 teaspoons salt and a few grinds of pepper and stir to combine.  Cover the skillet and cook until the cabbage is completely softened and the liquid is almost completely evaporated, about 20 minutes. Fold in the dill and transfer to a serving bowl.
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