Ingredients
3 tablespoons canola oil
1 red cabbage, quartered, cored and thinly sliced
1 red onion, halved and thinly sliced
3 large fresh bay leaves
Salt and pepper
1 teaspoon each mustard seed, caraway seed and coriander seed
6 juniper berries (optional)
1/3 cup cider vinegar, preferred brand Bragg’s
1/4 cup light brown sugar
2 Pink Lady or Honeycrisp apples, peeled and chopped
For the Applesauce with Thyme:
7 Pink Lady or Honeycrisp apples, peeled and coarsely chopped
2 cups cloudy apple cider
1 tablespoon lemon juice
1/2 teaspoon salt
2 tablespoons fresh thyme, chopped
Preparation
Heat canola oil in a large pot with a lid over medium-high heat. Add cabbage, onions and bay, season liberally with salt and pepper. Add seeds and juniper berries (if using) and cook to soften a bit, 10-15 minutes. Add the vinegar, sugar and apples; reduce heat to medium and cover. Cook 1 hour, stirring occasionally, until tender. Adjust seasonings and serve. - See more at: http://www.rachaelrayshow.com/recipe/18738_pork_and_veal_schnitzels_with_red_cabbage_apple_sauce_potato_pancakes/index.html#sthash.XeDlcPTA.dpuf
