Braised Red Cabbage with Caraway and Apple

Braised Red Cabbage with Caraway and Apple 

adapted from Food & Wine December 2009

Turkey Sausage with Bratwurst Seasoning & Braised Red Cabbage

Serves 4                              1 WW Blue point / serving                              

Cooking spray
1/2 medium onion, finely chopped
1/2 head red cabbage (about 1 1/2 pounds), cored and shredded
1/4 cup dry red wine
1/3 cup cider vinegar
1 apple—peeled, cored and cut into 1-inch pieces
1 Tbsp. Truvia brown sugar blend
1 tsp. caraway seeds
1 tsp. mustard seeds
Kosher salt and freshly ground black pepper

1. In a skillet coated with cooking spray cook the onion over medium-low heat, until softened, about 6 minutes. 
2. Add the red cabbage and cook over medium heat, until slightly wilted, about 10 minutes. 
3. Stir in the red wine and cook until evaporated. 
4. Add the cider vinegar and bring to a boil. 
5. Stir in the apple, Truvia, caraway seeds and mustard seeds and season with salt and pepper. 
6. Cover, reduce the heat to low and cook, stirring occasionally, until the cabbage is tender, about 1 hour. Transfer to a bowl and serve.