Cider-Braised Cabbage and Apples

Apple cider and caraway seeds add depth of flavor to this quintessentially autumnal side. (Jennifer McGruther)

Braising cabbage and onions in apple cider gives these humble vegetables a lift, while a spoonful of caraway lends a little brightness. Look for tart cooking apples when making this dish. Granny Smith, Gravenstein, and Bramley varieties work well.

This is excellent when served alongside roasted pork or as an accompaniment to slow-baked beans and brown bread.

Serves 6

• 2 tablespoons clarified butter or ghee
• 2 medium yellow onions, sliced thin
• 2 medium apples, diced
• 1 small head (about 1 1/2 pounds) cabbage, cored and sliced thin
• 1 tablespoon caraway seeds
• 1/2 teaspoon finely ground sea salt
• 1 cup soft apple cider
• 2 tablespoons apple cider vinegar

Warm the butter in a Dutch oven or braising dish over medium-high heat, then toss in the yellow onions. Sauté the onions for about 6 minutes, until deeply fragrant, then stir in the apples, cabbage, caraway seeds, and salt.

Turn the heat down to medium, then pour in the apple cider. Cover the pot and cook until the apples are tender and the cabbage is wilted, about 10 minutes. Uncover the pot and stir in the apple cider vinegar. Cook for another 2 to 3 minutes, then serve hot.

Store leftovers in a container with a tight-fitting lid in the refrigerator for up to 5 days.