German Braised Red Cabbage

1 tablespoon butter or vegetable oil
1 medium onion, halved and thinly sliced
1 Gala or Fuji apple, halved, cored, and sliced
1 small head red cabbage (2 pounds), cored, quartered, and thinly sliced
Sea salt and ground pepper
3 tablespoons cider or red wine vinegar
1 tablespoon natural cane sugar
1 cup water
1 teaspoon caraway seeds, optional

In a large heavy pot, melt butter (or add oil) over medium heat. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with salt and pepper. Add cider vinegar, sugar, caraway seeds, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, about 30 minutes, stirring frequently.

Serves 4