Braised Red Cabbage

This recipe is compliments of my grandmother. Growing up it was always one of her specialties, served alongside roast beef or pork chops during our family dinners. This braised red cabbage is a little sweet and a little tangy and makes a great and colourful side-dish to go with pork, turkey or other meats.
This is also one of those dishes that gets better when it's made ahead. I usually use the whole cabbage and make a big batch, knowing we can enjoy the leftovers for a few meals throughout the week.

-1 tbsp olive or vegetable oil
-2 apples, cored and slices thin
-1 onion, thinly sliced
-1 small head red cabbage, cored and thinly sliced (about 1/4 inch thick)
-salt and pepper, to taste
-1/4 cup apple cider vinegar
-2 tbsp brown sugar
-1/4 cup water

1. Heat a large dutch oven or fry pan with a lid over medium heat.  Add the oil, onion, and sliced apple. Cook until onion begins to soften, about 5 minutes.

2. Add the cabbage, and season with salt and pepper. Then add the vinegar, brown sugar, and water. Stir to combine.

3. Bring to a boil, then reduce to a simmer. Cover and let cook until the cabbage is soft and the liquid is thickened, about 20 minutes. If excess liquid remains, simmer uncovered for a few minutes longer.
Natalee, RD