|1 1/2 tbls canola oil|
|1 large Granny Smith apple (peeled, cored, cubed)|
|1 1/2 pint apple juice|
|1/2 tsp caraway seeds|
|2 tsp kosher salt|
|6 grinds black pepper (fine)|
|1 head red cabbage (shredded)|
Heat the canola oil in a pan over medium-low heat (3, 300F) in a 5-qt double dutch. Add the apple to the pan and cook until lightly browned.
Add the apple juice, caraway seeds, salt, pepper and cabbage to the pan. Toss cabbage to coat.
Increase heat to boil, then immediately reduce to low and cover.
Reduce the heat to low and cook for 10 minutes. Add pat of butter.