Braised Sweet and Sour Red Cabbage
Serves 4-6
For all ingredients, please use those that are organic or grown without pestcides.
Healthily adapted from Mustard’s Grill Napa Valley Cookbook (Ten Speed Press; 2001) by Cindy Pawlcyn
1 tablespoon olive oil
1 medium sweet or red onion, thinly sliced
1 head red cabbage
1 apple, peeled and grated
1/3 cup cider vinegar
2 tablespoons water
1/3 cup palm sugar or maple syrup
1/2 teaspoon freshly ground cumin
1 bay leaf
  sea salt
  freshly ground black pepper
Cut the cabbage in half lengthwise and cut out the core. Cut each half in half again lengthwise, then slice into 1/2 inch pieces.
Heat the olive oil in a large saute pan over medium heat. Add the onions to the pan and sprinkle with a bit of sea salt. Cook for about 10 minutes, stirring occasionally until the onions begin to soften and start to caramelize.
Add the cabbage and cook for about 15 minutes until it starts to become tender. Add the apple, vinegar, water, sugar or syrup, cumin, and bay leaf. Mix well and lower the heat to a medium-low temperature. Simmer for 20-30 minutes until the juices are syrupy and the cabbage is shiny and tender, but not overcooked.
Remove from the heat and season with sea salt and freshly ground pepper to taste. Serve immediately or refrigerate in a sealed container for up to a week.