German-style apples and cabbage

  • 4 packed cups thinly sliced red or green cabbage, (3/4-1 pound)
  • 3 cups peeled, sliced tart apples
  • 1 cup sliced red onion
  • 1/2 cup apple cider or beer
  • 1/4 cup cider vinegar
  • 1 teaspoon caraway seeds (optional)
  • 1/2 teaspoon salt
  • coarsely ground black pepper to taste

Place cabbage, apples, red onion, and cider or beer in heavy saucepan or skillet. Cover and cook over medium heat until vegetables become slightly tender, about 8 minutes. Add remaining ingredients; cook another 7-8 minutes. Add more cider if necessary to keep vegetables from sticking. Serve with ring bologna, bratwurst, kielbasa, or sautéed mushrooms. Makes 6 servings Recipe from MACSAC