Oktoberfest Braised Red Cabbage & Apples

• 1 clove Garlic, Smashed
• 3 Tablespoons Unsalted Butter
• 2 pounds Red Cabbage, Cut Into 1 1/2 Inch Slices
• 1 whole Gala Or Fuji Apple Cut Into 1/2 Inch Cubed Pieces
• 1/2 cups Unfiltered Apple Cider
• 1/2 teaspoons Caraway Seeds
• 1 teaspoon Allspice (optional)
• 1-1/2 Tablespoon Apple Cider Vinegar
• 1-1/2 Tablespoon White Wine Vinegar Or Rice Wine Vinegar
• 1 teaspoon Salt, Plus More To Taste
• 1/2 teaspoons Pepper, Plus More To Taste

1. In a 12-inch heavy skillet over medium heat, cook garlic in butter, stirring, for 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Cook, covered, stirring occasionally, until cabbage is tender, about 15 to 18 minutes.
2. Add vinegars and cook, uncovered, stirring occasionally, until liquid has evaporated, about 2 to 3 minutes. Season with salt and pepper.
3. Note: The original recipe calls for just 1 1/2 tablespoons of apple-cider vinegar. However, I found adding the additional white wine vinegar really added an extra sweetness to the dish which contrasted nicely with the stronger apple cider vinegar.

clove garlic, butter, red cabbage, gala, apple cider, caraway seeds, allspice, apple cider vinegar, white wine vinegar, salt, pepper

Taken from tastykitchen.com/recipes/sidedishes/oktoberfest-braised-red-cabbage-apples/ (may not work)