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.

Braised Red and Green Cabbage

This is delicious!  My 6 year old daughter asks for this whenever we have pork for dinner.  I will say that this recipe makes a very large amount.  I kept this in the fridge for about two weeks as we ate it.  Keep it in an air tight container as the vinegar seems to have a preserving effect on the cabbage.  

Braised Red and Green Cabbage

1/2  head red cabbage
1/2 head green cabbage
1 c dry red wine
3 T apple cider vinegar
1/4 tsp salt
1/8 tsp pepper
1/8 tsp ground cloves
2 tsp ground cinnamon
2 bay leaves, whole
3 T sugar
1 c whole cranberries
2 cooking apples, peeled and chunked


Shred cabbage.  Combine wine and vinegar.  Preheat dutch oven over medium high heat.  Add liquid.  Add cabbage. Cover and bring to boil.  Once a boil has been reached, reduce heat, cooking for about 5 minutes.  Add remaining ingredients.  Cook an additional 20 minutes.  Stir occasionally.  Remove bay leaves prior to serving.

Serve with Easy Roast Pork Loin.