Sweet-and-Sour Red Cabbage

A classic fall harvest dish. The vinegar helps preserve the vibrant color of this gorgeous vegetable.

SERVES 4 TO 6

INGREDIENTS:

• 1 small head red cabbage (about 2 pounds), quartered, cored, and cut into ½-inch-wide strips
• 1 large onion, sliced
• 2 tart apples, such as Granny Smith, peeled, cored, halved, and sliced ¼ inch thick
• 3 tablespoons canola oil
• 1 tablespoon caraway seeds, or to taste
• 1 teaspoon ground allspice, or to taste
• Salt and freshly ground black pepper
• ¼ cup firmly packed light brown sugar, or to taste
• 3 tablespoons cider vinegar, or to taste

INSTRUCTIONS:

1. Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
2. In a large bowl, combine the cabbage, onion, and apples. Add the oil, caraway seeds, allspice, and salt and pepper to taste. Toss to coat. Arrange in a single layer in the pan. Do not wash the bowl.
3. Roast for about 30 minutes, until browned and tender, stirring occasionally for even cooking.
4. Return the roasted cabbage mixture to the bowl. Add the brown sugar and vinegar. Toss to mix. Taste and adjust the seasonings, adding more brown sugar, vinegar, allspice, caraway, or salt and pepper as needed.
5. Transfer to a serving bowl and serve hot.