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1
Choose a large-bottomed pan with a close-fitting lid. (I love to use a braiser, but a 3- or 4-quart saucepan does great, too.) On medium heat, add the oil and butter and wait until the butter has melted and frothed a little.
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2
Add the onions and cook until translucent and beginning to brown, stirring occasionally.
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3
Add the apples, garlic, thyme, and coriander and cook until the apples are softened and beginning to caramelize, about 5 minutes.
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4
Add the cabbage in handfuls, stirring quickly but thoroughly after each handful. (If you can't fit all the cabbage in at this stage, don't worry, it'll cook down quickly; just fill the pan 3/4 of the way and stir frequently.) Stir in salt and put on the lid. Check after a couple of minutes to make sure the cabbage is releasing its water and nothing's burning on the bottom of the pan. Add a few teaspoons of water if needed. (Try not to add too much or you'll end up with soupy cabbage---so long as the bottom the pan is moist you should be fine.)
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5
Continue to cook, stirring occasionally and adding the rest of the cabbage as you acquire the space for it. Once you have 1/4 inch of liquid in the bottom of the pan, turn up the heat to medium-high. Keep cooking until the cabbage is tender, about 20-30 minutes.
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6
Add a few turns of black pepper to taste.
