Ingredients
Scale
- 2 tablespoons butter
- 1 yellow onion, sliced
- 3 tablespoons water
- 1/3 cup apple cider vinegar
- 1/4 cup honey
- 1 medium head red cabbage, cored, and thinly sliced
- 1 firm pear, thinly sliced
- 1 tablespoon Kosher salt (or 1–½ teaspoons fine sea salt or table salt)
- ¼ ground black pepper
- ¼ teaspoon ground cloves
- Dried or fresh dill for garnish (optional)
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the butter over medium-low heat. Add the onions, and cook for 5 minutes, or until the onions begin to soften.
- Add water, cider vinegar, and honey to the onions and butter, and stir to combine. Add the cabbage, pear slices, salt, pepper, and ground cloves, and gently mix everything together. It may look dry at this stage, but do not add extra liquid at this point because the cabbage and pears will create more liquid as they cook.
- Cover with a lid and simmer for 1 hour, stirring occasionally. (Cook a little longer if you want the cabbage to be more tender).
- Season with salt and pepper to taste. Garnish with fresh or dried dill before serving (optional).