serves 4 or 5
A tablespoon or two of olive oil
1 onion, cut into thin rings
3 or 4 cloves of garlic, chopped
¼ cup of cider vinegar
½ cup chicken broth
1 small head red cabbage, shredded
2 tart apples, seeded and chopped small, skins on
Cider vinegar to taste
Sugar to taste
Salt and fresh coarse ground black pepper to taste
Caraway seeds, optional
Minced fresh dill weed or parsley
Heat the olive oil and gently sauté the onion and garlic until the onion is pinkish and translucent but not yet beginning to brown.
Add the cider vinegar and chicken broth, cabbage and apples, toss about, then cover with a lid and cook until just tender but not dead. Add sugar and more cider vinegar to taste and cook until most of the liquid is absorbed. Add remaining ingredients, toss about gently and serve hot.
This is excellent served with roast duck or pork.