Sauteed Red Cabbage and Apples
1 medium, sliced
uncooked red cabbage
½ head(s), small, sliced (about 5 cups)
1 small, peeled, cored and diced
red wine vinegar
¼ pinch, freshly ground
- In a large nonstick skillet or Dutch oven, heat the oil. Sauté the onion until softened, about 5 minutes. Stir in the cabbage, honey, caraway seeds and 1/2 cup water. Simmer, covered, until the cabbage is barely tender, about 8 minutes. Add the apple, vinegar, salt and pepper. Cook, covered, until the cabbage is very tender, about 6 minutes longer.