German Red Cabbage (Rotkohl) with Apples and Balsamic

Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the shredded red cabbage and chopped apples to the pot. Stir to combine with the onions.

Pour in the balsamic vinegar, red wine vinegar, and chicken broth (or vegetable broth). Add the brown sugar, caraway seeds, crushed allspice berries, bay leaf, salt, and pepper.

Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 45 minutes, or until the cabbage is tender and the flavors have melded. Stir occasionally to prevent sticking.

Taste and adjust seasoning as needed. Remove the bay leaf before serving.

Serve warm as a side dish.