PENNSYLVANIA RED CABBAGE

 

Serves 4

2 tablespoons olive oil

1/4 cup packed brown sugar

1/4 cup vinegar

1 1/4 teaspoons salt (optional)

fresh ground pepper to taste

1/2 teaspoon caraway seed

4 cups shredded red cabbage

2 cups cubed unpeeled apple

 

Heat olive oil in a skillet. Stir in brown sugar, vinegar, caraway seed and 1/4 cup water, 1 1/4 teaspoons salt (if desired), and dash of pepper. Add red cabbage and apple to coat. Cover and cook over low heat, stirring occasionally. For crisp cabbage, cook 15 minutes; for tender cabbage, cook 25 30 minutes.