Braised Red Cabbage with Apples

Prep the Vegetables

1. Halve and core the red cabbage, then slice it finely into thin ribbons.
2. Peel, core, and chop the apples into bite-sized chunks. Finely dice the onion.

Sauté the Aromatics

1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add the diced onion and cook for 4 to 5 minutes until soft and translucent.

Combine and Simmer

1. Add the shredded red cabbage, apples, vinegar, sugar, bay leaf, cloves, salt, black pepper, and water to the pot.
2. Stir well to coat the cabbage evenly and bring the liquid to a gentle simmer.
3. Cover with a tight-fitting lid, turn the heat down to low, and cook for 45 to 55 minutes, stirring occasionally, until the cabbage is silky and tender.

Finish and Serve

1. Remove the lid and let any excess liquid cook off for 2 to 3 minutes if needed.
2. Remove the bay leaf and whole cloves.
3. Taste and adjust seasoning with an extra pinch of salt, sugar, or a splash of vinegar for balanced sweet-and-sour flavor, then serve warm.