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This recipe feeds about 4 horse back riding cowboys and cowgirls.
1 onion, peeled and chopped
1 tsp whole or ground caraway seeds
2 sweet apples, peeled, cored, and cut into small chunks
6 c. shredded red cabbage (about half a medium head)
1 c. apple juice or cider
1/2 c. dry red wine — You can substitute more apple juice for the red wine.
1 c. cranberries, fresh or frozen — Fresh cranberries are best but frozen work and they don’t have to be defrosted before using
2 tblsp natural sugar or honey
Warm the oil in a saucepan over medium-low heat. Add onions and saute until they are softened.
Then add the caraway and apples, cook for about 2 minutes.
Next add the cabbage, apple juice, wine, cranberries, sugar, and 1/2 tsp salt. Cover and bring to a boil. Reduce the heat and cook (still covered) about 5 minutes.
Then uncover and simmer until the cabbage is tender and the cranberries have popped and melted into it, about 15 more minutes. The braising liquid should have reduced and thickened, and the cabbage and apples become very pink.
Stir in sprinkle of black pepper, then taste and add more salt if necessary.
Serve hot or at room temperature.