|Preparation Time||20 Minutes|
|Cook Time||55 Minutes|
|Total Time||1 Hour, 15 Minutes|
|Main Ingredient||Apples; Cabbage|
|Type||Appetizer; Side Dish|
|Cook Method||Sautéing; Stove Top|
2 tablespoons olive oil
1 large head of red cabbage, shredded
1 large onion, thinly sliced
1 Granny Smith apple, chopped or coarsely grated
1 cup unsweetened apple juice
1 cup red wine vinegar
1 cup brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon caraway seeds (optional)
Kosher salt, to taste
Ground black pepper, to taste
Heat the olive oil in a Dutch oven or a deep pot.
Add the sliced onions into the pot and cook for about 3 minutes or until they are tender.
Add the shredded cabbage and chopped apples to the pot, and sauté for another 2-3 minutes.
Pour the apple juice and vinegar into the cabbage mixture.
Add the nutmeg, cloves, brown sugar, and caraway seeds (if desired).
Bring the mixture to a simmer. Once simmering, cover the pot with a lid and cook for 30-45 minutes. The cabbage should be cooked, but not mushy.
Add salt and pepper to desired taste. Serve immediately.
Calories: 167 cal
Total fat: 2g
Saturated fat: <1g
Monounsaturated fat: 1g