1 tablespoon olive oil
1 small onion, sliced thin
2 (10 ounce) packages of shredded green cabbage or 1 medium green cabbage, shredded
1 1/4 cups cider vinegar
1/2 cup apple cider
1/2 cup water, to taste (use less water if you like it more tangy)
1 tablespoon kosher salt
1 teaspoon caraway seed (optional)
1. Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent.
2. Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.
3. Cover, reduce heat, and simmer for approximately 30 to 45 minutes, until the cabbage is tender. Add a little water if it gets too dry.
4. This can be kept in the fridge for 2 weeks.
I didn't have all of or enough of the called for vinegars so I used 3/4c apple cider vinegar and 3/4c white vinegar and it turned out delicious (I also skipped caraway seeds)! Great with Fresno State made Polish dogs!
Tuesday, May 1, 2012
The end result is delicious!! A little ice tea and a plate of shortbread...way to ruin a trip to the gym. After another bite it is so worth it. This makes a lovely dessert. It looks so pretty. The tart jam really stands out from the sweet shortbread. I have to be careful not to eat more but send it to work!
Thanks to Lynette of 1smallkitchen and Cher of The not so exciting adventures of a dabbler… for hosting. The recipe can be found on their blogs.