Sweet and sour cabbage

This is one of my new favorite side dishes! No wonder they’ve been serving it up alongside lamb, chicken, beef, and duck at Chez Henri’s for over 50 years. These quantities will serve eight, and it can be made days ahead of time.

It couldn’t be easier to prepare. . . once the vegetables are prepped. Finely chop a yellow onion, two peeled green apples, and a thinly sliced 2 to 2 ½-pound quartered red cabbage then set aside.

When you’re ready to start cooking, melt a couple tablespoons of olive oil or butter in a large heavy pot over medium heat. Sauté the onion for five minutes, then stir in the cabbage, green apple, three tablespoons of honey, a teaspoon of kosher salt, and a third of a cup of red wine, balsamic, or apple cider vinegar, and a pinch or two of red chili flakes. Cover, turn down the heat to medium low, and let cook for 90 minutes, stirring occasionally.

Serve warm, or at room temperature. And any leftovers will last for over a week in the fridge.