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Ingredients
1 tbsp
1
1
2 1/4 cups
1/2 tbsp
1/2 cup
1 cup
1 tsp
2 tsp
olive oil
small onion, sliced thin
medium green cabbage, shredded
cider vinegar
white balsamic vinegar
apple juice
water
dried dill
caraway seeds
Preparation
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 or it can be canned by putting it in 250 ml jars and boiling the sealed jars in water for 20 minutes (makes about 5 jars).