tangy braised cabbage and raisins

Ingredients

• 2
  
  teaspoons olive oil
  
• 1
  
  red cabbage (between 2 – 2 1/2 pounds), cored, outer leaves discarded, chopped into one inch pieces
  
• 1
  
  medium onion, chopped
  
• 1/2
  
  cup golden raisins
  
• 1
  
  cup vegetable broth
  
• 1/2
  
  teaspoon caraway seeds
  
• 3
  
  tablespoons apple cider vinegar
  
• 1
  
  tablespoon sugar
  

Directions

1. In a heavy pot or dutch oven, heat olive oil over medium high heat. Add onions and sauté for 2-3 minutes until they begin to soften.
2. Stir in cabbage, golden raisins, and broth. Cover. When broth begins to boil, reduce heat to a simmer and cook for 10-15 minutes, stirring occasionally until cabbage has wilted and raisins have plumped.
3. Meanwhile, in a small bowl combine sugar, vinegar and caraway seeds. Stir until sugar is dissolved.
4. When cabbage has cooked, add apple cider mixture and stir to combine. Serve.