Marco Canora's Braised Red Cabbage

Found online from The Wednesday Chef

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 2  tablespoons butter
• 1  small red onion, peeled and thinly sliced
• 1  medium red cabbage, quartered, spines removed and thinly sliced
• 1⁄2 cup dark brown sugar
• 2  tablespoons caraway seeds
• 2  tablespoons yellow mustard seeds
• 1⁄2 cup cider vinegar
• 3⁄4 cup dry red wine
• 1  large tart apple, such as Granny Smith, peeled and coarsely grated
•  salt & freshly ground black pepper

Directions

1. 1. Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 5 minutes. Add the cabbage and toss until it begins to wilt, 2 to 3 minutes.
2. 2. Add the brown sugar, caraway seeds, mustard seeds, vinegar, wine and apple. Stir to combine, and season with salt and pepper. Cut a circle of parchment paper the size of the bottom of the pan, slice a small vent in the middle, and place directly over the cabbage. Simmer until the cabbage is soft, about 45 minutes. Adjust salt and pepper, and serve.