- 1 medium head red cabbage, shredded
- 1 large onion, chopped
- 1/4 cup canola oil
- 2 medium apples, peeled and thinly sliced
- 1/4 cup cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons maraschino cherry juice, optional
- In a large skillet, saute cabbage and onion in oil for 5-8 minutes or until crisp-tender. Add the apples, vinegar, salt, pepper and cherry juice if desired. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until cabbage is tender. Yield: 8 servings.
Originally published as Sweet-Sour Red Cabbage in Taste of Home December/January 2007, p23
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