Sweet and Sour Red Cabbage Recipe

Ingredients

2 teaspoons canola or walnut oil
1 medium yellow onion, chopped-coarsely
1 or 2 medium Granny Smith Apples, peeled and choped, coarsely
4 cups coarsely shredded red cabbage (1/2 medium head)
1/4 cup vegetable or chicken broth
3 Tablespoons frozen apple juice concentrate
2 Tablespoons apple cider vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preparation

Step 1

coat a large nonstick skillet with the oil and place over medium heat. Add the onions, cover and cook, stirring occasionally, for about 3 minutes or until the onions start to soften. Add a few spoons of water if the skillet begins to dry out.

Add the remaining ingredients to the skillet and stir to mix well. Reduce that heat to medium low, cover, and cook, stirring occasionally, for about 12 minutes or until the cabbage is tender. Add a little more broth during cooking if the skillet becomes too dry, but only enough to prevent scorching. If there is excess liquid in the skillet at the end of cooking, remove the lid and cook, stirring frequently, for a minute or two or until most of the liquid evaporates. Serve hot.