Ingredients

• 1 head red cabbage
• 1 Tbsp fresh thyme, chopped
• 3 apples, cored and thickly sliced (meaty, tart apples like granny smiths or honey crisps are best)
• 2 cups apple cider
• Kosher salt and fresh cracked black pepper

Directions

Prepare the cabbage by cutting the head into quarters. Remove the tough outer leaves and remove the core by placing each wedge on its side and slicing at a diagonal. Slice the cabbage leaves into thin ribbons (about 1/4 inch thick). In a large pot (stock pot or Dutch oven) bring the cider to a boil and reduce by 3/4 until only about 1/2 cup of liquid is left. Add the thyme and cabbage. Cover the pot and reduce heat to low. Cook for about 10 minutes, then using a pair of tongs turn the cabbage. Return cover and continue to cook, turning with tongs regularly in 10 minute intervals. Cook for about 30 minutes or until the cabbage is tender and bright purple. When cabbage is cooked add the apples, mix, replace lid and cook 3-5 minutes more until apples are tender but not falling apart. Season with salt and pepper to taste and serve.