Braised Red Cabbage with Apples and Caraway Seeds

Adapted from The All New Joy of Cooking

This is delicious warm, at room temperature, or straight from the fridge.

2 Tbs olive oil
3 Tbs finely chopped red onion
1 small head red cabbage (about two pounds), quartered, cored, and very thinly sliced
1 large Granny Smith apple, peeled, cored, and coarsely grated
3 Tbs apple cider vinegar
2 Tbs honey
1 tsp salt
1/8 to ΒΌ tsp caraway seeds

Heat oil in a large, nonreactive skillet or Dutch oven over medium-low heat. Add onions and cook until translucent and slightly golden. Add cabbage, apple, vinegar, honey, salt, and caraway seeds; then cover pan and cook over medium-low heat, stirring occasionally, until the cabbage is very soft but not falling apart, about an hour.

Yield: 4 servings