Ingredients:
2 tablespoons butter
1 large onions
3 medium granny smith apples, peeled, cored, thinly sliced
4 cups chopped red cabbage
2 teaspoons caraway seeds
3 (14 1/2 ounce) cans beef broth
2 cups dry red wine
2 tablespoons balsamic vinegar
1 tablespoon honey
sour cream
chopped fresh parsley
Directions:
Melt butter in heavy large pot over medium-high heat.
Add onion and saute for about 5 minutes.
Reduce heat to medium.
Add apples and saute until tender, for about 4 minutes.
Add cabbage and saute until softened, about 6 minutes.
Add caraway seeds and stir 1 minute.
Add broth, wine vinegar and honey.
Bring to boil.
Reduce heat to medium-low.
Cover and simmer for 30 minutes.
Uncover and simmer for another 30 minutes.
Season with salt and pepper.
Add a dollop of sour cream on top of bowls.
Sprinkle with parsley.
Servings: 6
Time preparation: 10 min.
Time total: 80 min.