German Cabbage and Potato Casserole with Caraway

• 2 Tbs. vegetable oil
• 2 medium onions, thinly sliced (3 cups)
• 2 large Granny Smith apples, peeled, cored, and cubed
• 2 tsp. caraway seeds
• 8 cups thinly sliced red cabbage
• 1/2 cup dried cherries or dried cranberries
• 1/4 cup dry red wine
• 2 Tbs. apple cider vinegar
• 3 lb. russet potatoes, peeled and cut into chunks
• 1/4 cup low-fat sour cream
• 2 Tbs. butter or margarine
• 1/2 cup chopped chives

1. Heat oil in Dutch oven over medium heat.
2. Add onions, and saute 5 minutes.
3. Add apples and caraway seeds, and saute 3 minutes, or until apples begin to soften.
4. Stir in cabbage and dried cherries, and reduce heat to medium-low.
5. Cook 15 minutes.
6. Add wine, vinegar, and 1 cup water, and season with salt and pepper, if desired.
7. Cover, and simmer 30 minutes more.
8. Bring potatoes and enough water to cover to a boil in saucepan.
9. Cook
10. 10 minutes, or until potatoes are tender.
11. Drain, reserving 1/2 cup cooking liquid.
12. Mash potatoes, reserved liquid, sour cream, and butter in saucepan until smooth.
13. Stir in chives.
14. Season with salt and pepper, if desired.
15. Preheat oven to 350F.
16. Spoon cabbage mixture in 13- x 9-inch baking dish.
17. Spread mashed potatoes over top.
18. Bake 30 to 40 minutes, or until potato topping begins to brown.
19. Let stand 10 minutes before serving.

vegetable oil, onions, apples, caraway seeds, red cabbage, cherries, red wine, apple cider vinegar, russet potatoes, lowfat sour cream, butter, chives

Taken from www.vegetariantimes.com/recipe/german-cabbage-and-potato-casserole-with-caraway/ (may not work)