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Braised Cabbage and Apples

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Ingredients
  

  • 6 Tablespoons vegetable broth (I used Better than Bouillon, sautéed onion)
  • 1 onion finely chopped
  • 1 small head of green cabbage
  • 2 apples cored and sliced
  • 3 Tablespoons vinegar (white, cider, or rice wine)
  • 1 Tablespoon agave nectar or maple syrup
  • 1/2 teaspoon caraway seeds
  • Salt and pepper to taste

Instructions
 

  • Cut the head of cabbage into quarters, remove the core, slice thinly.
  • In 6 tablespoons of vegetable broth, saute onions until slightly brown.
  • Add the cabbage, sliced apples, vinegar, caraway seeds, and salt and pepper.
  • Cover and cook slowly, stirring frequently until cabbage soft and fully cooked. To keep from sticking to the pan, add small amounts of broth as necessary.

Notes

This recipe can also be made with red cabbage, perhaps more appropriate for Valentine’s Day. I chose green cabbage for St. Patrick’s Day.