This side combines fresh apples and apple cider vinegar with warm spices for a savory-meets-sour dish.

This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.

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Credit: Photography by Christopher Testani

Recipe Summary test

Servings:
6
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Ingredients

Ingredient Checklist
Peppery Cumin & Caraway Spice Blend

Directions

Instructions Checklist
  • In a Dutch oven, heat the oil, one turn of the pan, over medium to medium-high. Melt the butter into the oil, then stir in the cabbage, onion, apple, bay leaf, spices, vinegar, brown sugar, and stock. Season with salt and pepper. Partially cover the pot and cook, stirring occasionally, until the cabbage is just tender, 35 to 45 minutes. (If the pot gets dry or the cabbage starts to brown during cooking, reduce the heat.) Cover to keep warm. If needed, reheat over medium-low before serving. 

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  • Peppery Cumin & Caraway Spice Blend

  • Heat a medium skillet over medium. Add the spices and cook, tossing frequently, until fragrant, 4 to 5 minutes. Let the spices cool, then transfer them to a spice grinder and pulse until powdery. (Makes about 1/2 cup)

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