1largeor two medium/small red onions, thinly sliced
2tablespoonsbrown sugar
1-2teaspoonssalt*
3tablespoonsapple cider vinegar
1mediumred cabbage, cored and thinly sliced(about 1 3/4 lb / 800 g after preparation)
2largehoneycrisp, Fuji, or gala apples, peeled, cored, and thinly sliced
1 1/2cupsvegetable broth(360 ml)
Freshly ground black pepper, to taste
Instructions
Heat the oil in a large skillet or pot over medium heat. Add the onion and sugar and cook, stirring occasionally, for 10 minutes, until the onion is very tender and clear.
Stir in the salt, vinegar, cabbage, apple, and broth. Bring the broth to a boil. Turn the heat to low, cover, and simmer for 45 minutes, until the cabbage is very tender. Stir everything a few times during cooking.
Season the cabbage with pepper, then taste and adjust the salt or vinegar if desired. Serve.
Notes
*The amount of salt you need will depend on how salty your broth is and also on what type of salt you use. I use 1 1/2-2 teaspoons of Diamond Crystal Kosher Salt, which is as salty as 1 teaspoon fine sea salt. You may wish to begin with 1 teaspoon, taste the braisedcabbage, and add salt to your liking.