Sweet-and-Sour Braised Cabbage

Cabbage is a highly underrated and underutilized vegetable. Braise it into silky submission with sweet-tart apples and dried fruit, and you have one heck of a side dish. We especially love it with slow roasted salmon and a platter of herb-roasted potatoes.

• 1 tablespoon vegetable oil

• 1 small onion, thinly sliced

• 1 pound red cabbage, cored and coarsely chopped

• 1 large tart apple, peeled, cored, and sliced

• 2 tablespoons dried cherries, cranberries or golden raisins

• 3 tablespoons red wine vinegar

• 1 tablespoon  sugar

• 1 tablespoon unsalted butter

• Salt and freshly ground pepper to taste

In a medium skillet, heat the oil over medium heat until shimmering. Add the onion and cook, stirring until lightly browned, about 5 minutes. Add the cabbage and cook until it begins to wilt, about 5 minutes. Add the apple, dried fruit, vinegar, sugar, a pinch each of salt and pepper, and 1/2 c water and bring to a boil. Cover partially and simmer over medium-low heat until cabbage is tender and liquid has evaporated, 10–12 minutes. Stir in the butter and season with salt to taste.