Mini-Oktoberfest: Pennsylvania Red Cabbage (RECIPE)

This recipe is from my go-to resource in the kitchen, The Better Homes & Gardens New Cook Book. It's the perennial red and white checkered classic that I think belongs in every kitchen. Makes a great present for bridal showers or a nice gift for someone who moves into their first apartment or house.

Pennsylvania Red Cabbage
(My commentary is in italics.)

2 tbsp brown sugar
2 tbsp vinegar (IMHO, cider vinegar is really the only way to go here.)
2 tbsp water (You could substitute apple juice or cider for a stronger apple flavor.)
1 tbsp cooking oil
1/4 tsp caraway seed
2 C shredded red cabbage
3/4 C coarsely chopped apple (1 small apple)

In a large skillet, combine the brown sugar, vinegar, water, oil, caraway seeds, 1/4 tsp salt and a dash of pepper. Cook for 2 to 3 minutes, or until hot, stirring ccaisionally. Stir in the cabbage and apple. Cook, covered, over medium-low heat about 5 minutes or till cabbage is crisp-tender, stirring occaisionally. Makes 3 to 4 servings.

Note on quantity & serving size: I doubled this recipe because half of a head of red cabbage gave me 4 cups of shreds. However, I got no where near 6 to 8 servings out of it. My husband had a second helping, I did not, and there is only a small spoonful as leftovers. So, you may want to adjust accordingly.

Note on caraway seeds: I would classify these as optional. The flavor they bring to the table is fantastic, but I know that some people are not keen on their texture. I, myself, don't care for a lot of that texture in my food. So even though I doubled the recipe, I actually used something more like 1/8 of the caraway seeds - essentially halving their quantity.

Note on the apples: Because I was making an apple side dish, I opted to omit the apples from the cabbage. However, the cabbage seemed to be lacking that flavor - I should have used apple juice instead of water to compensate for removing the apples.

Note on cooking time: We like our cabbage cooked until it's very tender, so the actual cooking time was probably more like 15 minutes, at least. Basically, I got the cabbage started and let it cook while I cooked the rest of the meal.