Red Cabbage

• 3 tablespoons canola oil
• 1 red cabbage, quartered, cored and thinly sliced
• 1 red onion, halved and thinly sliced
• 3 large fresh bay leaves
• Salt and pepper
• 1 teaspoon each mustard seed, caraway seed and coriander seed
• 6 juniper berries (optional)
• 1/3 cup cider vinegar, preferred brand Bragg's
• 1/4 cup light brown sugar
• 2 Pink Lady or Honeycrisp apples, peeled and chopped
• For the Applesauce with Thyme:
• 7 Pink Lady or Honeycrisp apples, peeled and coarsely chopped
• 2 cups cloudy apple cider
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 2 tablespoons fresh thyme, chopped

1. Heat canola oil in a large pot with a lid over medium-high heat. Add cabbage, onions and bay, season liberally with salt and pepper. Add seeds and juniper berries (if using) and cook to soften a bit, 10-15 minutes. Add the vinegar, sugar and apples; reduce heat to medium and cover. Cook 1 hour, stirring occasionally, until tender. Adjust seasonings and serve. - See more at: http://www.rachaelrayshow.com/recipe/18738_pork_and_veal_schnitzels_with_red_cabbage_apple_sauce_potato_pancakes/index.html#sthash.XeDlcPTA.dpuf

canola oil, red cabbage, red onion, bay leaves, salt, berries, cider vinegar, light brown sugar, apples, thyme, apples, cloudy apple cider, lemon juice, salt, fresh thyme

Taken from www.epicurious.com/recipes/member/views/red-cabbage-52919891 (may not work)