When I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side dish is just right with pork. —Ann Sheehy, Lawrence, Massachusetts
Ingredients
- 1 medium head red cabbage, coarsely chopped (8 cups)
- 1 can (14 ounces) whole-berry cranberry sauce
- 2 medium Granny Smith apples, peeled and coarsely chopped
- 1 large white onion, chopped
- 1/2 cup cider vinegar
- 1/4 cup sweet vermouth or white wine, optional
- 1 teaspoon kosher salt
- 3/4 teaspoon caraway seeds
- 1/2 teaspoon coarsely ground pepper
Directions
- Combine all ingredients; transfer to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until cabbage is tender. Serve with a slotted spoon.
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