Braised Cabbage

1-2 tablespoons olive oil
1 onion, sliced
1 small to medium head of cabbage, sliced or shredded but not too finely
4 teaspoons apple cider vinegar
1/2 cup water or broth
1-2 teaspoons caraway seeds
1 medium apple, cored, peeled and sliced thinly
salt to taste
4 teaspoons sugar or sugar substitute equivalent

Heat oil.  Add onions and brown.  Add cabbage and brown.  Add apple cider vinegar, water, caraway seeds.  Heat for about 10 minutes.  Add apple slices.  Cook until tender.  Salt to taste.  Cook an additional 15 minutes.  Add sugar and serve.

Notes:

You can use green or red cabbage for this.

Coconut Curry Sauce

1 tsp vegetable oil
1/4 c finely chopped onion
1 Tbsp minced fresh ginger
2 Tbsp curry powder
1/2 tsp crushed red pepper
1 c chicken stock
1 14 oz can coconut milk

In saucepan, heat oil over medium heat.  Add onion and ginger.  Saute until translucent.  Add curry powder and red pepper.  Cook for another 2 minutes.  Add chicken stock.  Cook until  reduced by one half.  Add coconut milk.  Cook until thickened.  Keep warm until your meat or veggies are ready.  Pour sauce over veggies or meat and rice.  Enjoy!