Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 1 lb red cabbage, thinly shredded
  • 1 medium Granny Smith apple, peeled and diced
  • 1/2 cup apple cider vinegar
  • 3 tbsp brown sugar
  • 1/2 cup water
  • 1 tbsp lingonberry jam
  • 3 whole cloves
  • 1 dried bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the diced onion and sauté until translucent and fragrant.
  2. Stir in the shredded cabbage and cook for 5–7 minutes, stirring occasionally, until the cabbage begins to wilt and take on a glossy appearance.
  3. Stir in the diced apples, brown sugar, and cloves. Once the sugar begins to bubble and smell like caramel, pour in the apple cider vinegar, water, and lingonberry jam.
  4. Add the bay leaf, salt, and pepper to the pot.
  5. Reduce heat to low, cover with a tight-fitting lid, and simmer for 30 minutes, stirring once halfway through.
  6. Once the cabbage is tender and the liquid has reduced to a glaze, remove the bay leaf and cloves before serving.