Sauteed Red(Purple) Cabbage

Directions

1. Slice medium onion lengthwise, not crosscut
2. Put oil, butter in a large pan or pot over medium heat. When the butter foams, add the onion and saute until the onion is translucent.
3. Slice the entire head of cabbage into long strands and add to the cooking onion. The cabbage will wilt and shrink to make more room. (You can add the cabbage in portions so it does not overflow the sides of the pan) Monitor the heat and reduce if necessary.
4. Dice the apple, leaving the peel(skin) on but removing the core. Add it to the cabbage to cook and add a little sweetness.
5. Add a pinch of salt and pepper. Then add the caraway seeds. If you have digestive issues, you might want to grind the caraway seeds or leave them out of the recipe.
6. Add apple cider vinegar and mix well Cook on low heat partially covered for about 30 minutes. The longer it cooks the more flavor it has. If it needs more moisture, add water or more vinegar.
7. When done, it should be tender but still have a slight crunch. It will have a sweet/sour flavor.

This pairs well with chicken.