Steps:
- 1. Melt 2 tablespoons butter in a large, lidded skillet over medium heat. Add caraway seeds and toast, shaking pan once or twice, until fragrant, about 30 seconds. 2. Add cabbage and sliced fennel, stir to coat with butter and sauté 2 minutes. Add apples and boiled cider, cover skillet and cook, stirring occasionally, until cabbage has softened but still retains some crunch, about 6 minutes. Remove lid, add remaining butter, increase heat to high and sauté until any liquid has evaporated and cabbage is coated in sauce, 2-3 minutes. Season with salt and pepper to taste. Garnish with a few fennel fronds and serve.
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