Instructions: This recipe (with one very small modification) was posted on

Shred the cabbage. Peel and core the apple, slice thinly. Set these aside. Saute onion in 2 T of red wine vinegar until it is translucent. Put the water, 1/2 T red wine vinegar, the sugar, bay leaf, and caraway seeds into a medium-sized saucepan. Heat mixture on very low heat while sauteing onion. Add onion to saucepan, then add cabbage and apple. Cover sauce- pan and simmer slowly for 45 minutes, stirring occasionally.

Serves 2-3.

The only change I made (aside from cutting everything in half) was to use red wine vinegar to saute the onion, rather than butter. I thought the blend of flavors in this dish was delightful. - Nadia J.

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