The cabbage bakes slowly for a long time here, so green or red cabbage are best. Red cabbage will add a pretty visual component to your table; both red and green are good. A casserole with a lid is preferred here, otherwise, if using foil to cover the dish, make sure it is firmly in place around the baking  vessel. You will also need a sheet of parchment paper to lay over the cabbage and under the lid, or foil.

butter, for baking vessel and parchment paper
1 medium head cabbage (1 1/2 – 2 lbs)
1 medium onion
1 large parsnip, or 2 or 3 smaller parsnips
1 large apple
2 T honey, liquified in solid
4 T butter, melted
2 T apple cider or balsamic vinegar
1/2 – 1 t caraway seeds
salt and pepper, to taste
yogurt or sour cream, for serving, optional

1. Preheat oven to 300°F. Grease a suitable casserole or baking dish.

2. Quarter cabbage, removing cores. Shred and transfer to a large bowl. Peel and slice or chop onion and add to cabbage. Peel parsnip(s) if you like, then dice, and add to bow. Peel apple if you like, core, then dice or finely chop. Toss to combine.

3. Drizzle in honey, butter, and vinegar along with some caraway seeds, salt, and pepper. Mix everything together. You may find it easier to do this with your hands. Transfer to prepared baking dish. Cut a sheet of parchment paper to fit over the dish. Butter it generously and lay it directly on the vegetables. Cover with the lid or tightly with foil.

4. Bake for about 2 1/2 hours. If you can, remove from oven and stir a couple of times. When the vegetables are very tender, remove, allow to sit for a few minutes, then serve, with a dollop of yogurt or sour cream, if you so desire.