1 1/2 lb. green or red cabbage, cored and shredded
2 tsp. olive oil
1 onion, thinly sliced
1 carrot, shredded
2 apples (Golden Delicious), cored & shredded
1/4 C. dried cranberries, chopped
1/2 tsp. ground pepper
1/2 tsp. caraway seeds
1/3 C. cider (or malt) vinegar
2 T. sugar
1/2 C. water
2 T. chopped fresh Italian parsley

Heat the olive oil in a large saucepan over medium heat. Add the onion and carrot and saut� until softened, about 5 minutes. Add the cabbage, apples, cranberries, pepper, caraway seeds, vinegar, sugar and water. Stir and toss to combine. Bring to a boil. Reduce heat to medium, cover and cook, stirring occasionally until the cabbage is tender and the liquid has mostly evaporated, about 15 minutes. Stir in the parsley.

Yield: 6 servings
Calories: 112
Fat: 2g
Fiber: 4g