Red Cabbage and Apples Print Email

3 tablespoons butter
1 garlic clove, smashed with the side of a chef's knife
1/2 large head red cabbage (about 1 1/2 pounds), cored and cut into 1 1/2-inch pieces
1 large cooking apple, cored and cut into 1/2-inch dice
1/2 cup apple cider
1/2 teaspoon caraway seeds
2 whole allspice, crushed
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons apple cider vinegar

In a wide pan, melt the butter over medium heat. Add the garlic and cook, stirring, for one minute. Add the cabbage, apple, cider, caraway, allspice, salt, and pepper and stir to distribute. Cover and cook, stirring occasionally, for 15 to 20 minutes, until cabbage is tender. Add the vinegar and cook, uncovered, for just a few minutes, until the liquid has evaporated. Serve with a gorgeous hunk of corned beef or any roast meats.

-serves 4- Adapted from Ian Knauer's recipe in Gourmet, November, 2007.