BRAISED CABBAGE AND KALE

Ingredients

• 3 cups water
• 1 cup apple juice
• 1 cup dry white wine
• 1 cup white wine vinegar
• 1/4 cup granulated sugar
• 1/4 cup salted butter
• 1 cup diced onions
• 1 tsp celery seed
• 1 tsp fennel seed, crushed
• 1 tsp thyme, crumbled
• 2 cinnamon sticks*
• 2 bay leaves*
• 16 cups thinly sliced green cabbage
• 12 cups thinly sliced kale
• 2 tbsp salted butter
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper

Directions

1. Combine water, apple juice, wine, vinegar and sugar; set aside.
2. Melt 1/4 cup butter in a non-reactive Dutch oven over medium-low heat. Add onions, celery seed, fennel seed, thyme, cinnamon sticks and bay leaves; sauté until onions are softened, about 5 minutes.
3. Add cabbage and sauté until it starts to soften. Add kale and sauté for 5 minutes.
4. Add water mixture and stir to combine. Bring to a boil.
5. Reduce heat and simmer, covered, stirring occasionally, for 1 1/2 hours.
6. Uncover and simmer, stirring occasionally, until most of liquid is evaporated, about 30 minutes.
7. Remove and discard cinnamon sticks and bay leaves. Remove from heat and stir in 2 tbsp butter, salt and pepper.