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Our take on German rotkohl (also called blaukraut or rotkraut) gets a little sweetness and fruitiness from apple cider along with grated fresh apples, and tanginess from cider vinegar. We liked the apples added in two additions—half about midway through braising and the remainder at the end so the fruit stays fresh and bright. The butter adds richness and rounds out the flavors, while the juniper and caraway bring complexity. For convenience, slice the cabbage and store it in zip-close bags in the refrigerator for up to two days before cooking. This dish also can be prepared, cooled and refrigerated in an airtight container for up to two days. To serve, bring to room temperature or reheat in a saucepan or in a microwave just until warm.
tablespoons (½ stick) salted butter, cut into 4 pieces
medium red onion, halved and thinly sliced
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