- 10 cups shredded red cabbage (1 large head)
- 1 teaspoon caraway seeds
- Juice of 1 lemon (approximately 3 tablespoons)
- 2 tablespoons red wine vinegar
- 4 tablespoons vegetable oil
- 3 tablespoons sugar
- 1/2 cup finely chopped onion
- 2 tablespoons apple juice
- 2 tablespoons fresh lemon juice
- 1 cup grated apple (1 unpeeled Granny Smith apple)
- 1 1/2 teaspoons salt, or to taste
In a large bowl, combine the cabbage, caraway seeds, 3 tablespoons lemon juice and the vinegar. Marinate overnight (at least 10 hours) in the refrigerator.
Place the oil and sugar in a heat-proof casserole large enough to accommodate all ingredients. Cook over medium heat until the sugar begins to turn brown. Stir to dissolve.
Add the onion and stir.
Add the cabbage, apple juice, 2 tablespoons lemon juice and the grated apple. Stir and season with salt.
Lower heat, cover and simmer for 1 hour, stirring occasionally.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
158 calories; 9g total fat; 0mg cholesterol; 596mg sodium; 19g carbohydrates; 3g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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