Braised Red Cabbage (Rotkraut) - (Vegan, Gluten Free, Low Fat)

• 2 small onions, thinly sliced with the grain (saute slice)
• 1 small head red cabbage, core removed and thinly sliced
• 1 granny smith apple, thinly sliced
• 1 tablespoon dijon mustard
• 1 tablespoon tahini
• 1/4 cup apple cider vinegar
• 1 cup veggie stock
• salt, to taste
• 2 tablespoons extra virgin olive oil or 1/4 cup veg stock to saute

1. Heat a high sided skillet over medium heat. Sprinkle bottom with salt and heat for one minute to create a non-stick effect. Add oil or stock and heat for 30 seconds.
2. Add onions and cook until translucent, about 5 minutes. Add cabbage, stir in and let wilt slightly, about 3-4 minutes. Add apple and a pinch of salt, stir to combine.
3. Add mustard, ground mustard, tahini and apple cider vinegar. Mix in. When thoroughly mixed, add stock and and pinch of salt. Bring to a boil. When boiling, reduce to a simmer and cook covered for about 15 minutes.
4. Remove cover and continue to cook, stirring occasionally until liquid is reduced to almost nothing and cabbage is very soft.
5. Serve warm

onions, head red cabbage, granny smith apple, mustard, tahini, apple cider vinegar, veggie stock, salt, extra virgin olive oil

Taken from food52.com/recipes/10684-braised-red-cabbage-rotkraut-vegan-gluten-free-low-fat (may not work)