Ingredients

Instructions

1. 1

   Prepare the vegetables: remove the core from the red cabbage and slice it into thin strips. Peel and grate the beetroots, and dice the apple.

2. 2

   In a large pot or Dutch oven, heat the vegetable oil over medium heat.

3. 3

   Add the sliced red onion and sauté for 3-4 minutes until it begins to soften.

4. 4

   Add the sliced red cabbage, grated beetroot, and diced apple to the pot. Stir well to combine.

5. 5

   Pour in the apple cider vinegar and vegetable broth. Sprinkle in the brown sugar, caraway seeds, salt, and pepper.

6. 6

   Bring the mixture to a gentle boil, then reduce the heat to low.

7. 7

   Cover the pot and let it simmer for 40 to 45 minutes, stirring occasionally to prevent sticking.

8. 8

   Check for tenderness; the cabbage should be soft but not mushy. If there is too much liquid remaining, remove the lid and cook for another 5 minutes to reduce.

9. 9

   Taste and adjust seasoning, adding more vinegar for tartness or sugar for sweetness if desired.

10. 10

    Serve warm as a hearty side dish.