Serves 6 to 8
4 tbsp (60 ml) butter, divided
1 tbsp (15 ml) extra-virgin olive oil
2 medium onions, thinly sliced
2 garlic cloves, thinly sliced
2 tbsp (30 ml) sea salt
2 tsp (10 ml) pepper
1 large head red cabbage, quartered, core removed, thinly sliced
3 Granny Smith apples, peeled, cut into eighths
1 cup (250 ml) chicken stock
3 tbsp (45 ml) Champagne vinegar
3 tbsp (45 ml) redcurrant jelly
3 tbsp (45 ml) Dijon mustard
2 tsp (10 ml) caraway seeds
2 tbsp (30 ml) chopped fresh Italian parsley
2 tbsp (30 ml) chopped fresh dill


  1. In a large pot over medium heat, heat half the butter and olive oil until butter has melted. Add onions, garlic, salt and pepper and cook until onions are softened. Add cabbage, apples, chicken stock, vinegar, redcurrant jelly, Dijon mustard and caraway seeds. Cover with a lid and cook over medium-low heat for about 1 hour, or until cabbage is very tender.
  2. Remove lid and turn heat up to medium-high and cook until liquid has reduced almost completely. Add remaining butter, parsley and dill and mix. Taste and adjust seasoning. Place into a serving bowl and serve warm.
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