This simple recipe courtesy of Martha Stewart is wonderful side for chicken, beef or pork.
1 head Gunma green cabbage
2 medium tart apples, such as Granny Smith, peeled, cored and cut into wedges
2 Cipollini onions, peeled, cored and cut into wedges
6 tablespoons butter
¾ cup apple cider vinegar
¾ cup water
1. Melt butter in a medium stockpot or Dutch oven over medium-high heat. Add sugar and salt, and stir to dissolve. Add apples and onion, in as close to a single layer as possible. Turn to coat in butter mixture. Let cook, shaking pan occasionally and turning over once, until sugar is beginning to caramelize and coat the apples and onions, about 10 minutes.
2. Add cabbage, vinegar, and water. Bring to just a boil. Reduce to a simmer, cover, and cook until cabbage is tender and liquid is reduced to a syrup, 25 to 30 minutes. If necessary, remove lid in the last 5 minutes and cook, uncovered, to reduce liquid to desired consistency; most of the apples will disintegrate.
3. Transfer to a bowl and serve immediately.