This is a must-have side dish for my German Sauerbraten. It’s quick and easy to make while the sauerbraten sauce is finishing up.
- 2 Tbsp. butter
- 1 tsp. caraway seeds
- 1 small head red cabbage, thinly sliced
- 3/4 cup apple cider
- Coupla dashes allspice
- 1 Tbsp. apple cider vinegar
- Kosher salt and freshly ground black pepper
Heat a heavy-bottomed Dutch oven (I use my enamel-coated cast iron workhorse) over medium heat. Add the butter until melted. Add the caraway seeds and stir until fragrant, about one minute. Add the cabbage in batches until slightly wilted. Add the cider, the allspice and vinegar, and simmer for 15 minutes until the cabbage has softened. Season with salt and pepper, and serve!