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Sweet and Sour Cabbage

From Farm Where Life is Good

<p>Creative use for cabbage and perhaps an introduction to umeboshi vinegar&#8212; maybe an addition to your pantry.</p>
Source: The Chicago Diner Cookbook (Entered by Lara Rasmussen Anderson)
Serves: 2

2 cup onion
2 Tbsp toasted sesame oil
2 cup red cabbage, shredded
2 cup green cabbage, shredded
1/2 cup apple cidar
3 Tbsp umeboshi vinegar (ume plum vinegar)
1 Tbsp caraway seeds, optional

Step by Step Instructions
  1. Saute onion in oil until translucent. Add cabbage and apple cidar, simmer until cabbage wilts (15-20min). Drain cabbage/onion mixture. Season with vinegar and caraway seeds. Serve warm.