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Colonial Cabbage
By Chef Tom Fraker


1 Organic Yellow Onion sliced 
2 tablespoons Oil 
2 Apples (use Granny Smith Apples) cored quartered and sliced 
2 tablespoons Caraway Seeds 
1 head Organic Cabbage shredded 
1/2 cup White Wine 
Salt to taste 


In a pot large enough to contain all of the cabbage, sauté the onion in the oil until soft. 

Add the sliced apples and continue cooking for 2-3 minutes. 

Add the caraway seeds and the cabbage. 

Season with salt and pour the white wine over the cabbage. 

Cover and simmer until the cabbage is soft, at least 20 minutes (the longer it cooks, the more tender it will be.) 

Make sure to stir it every few minutes to help the flavors mix. 

If you notice that the cabbage is too dry, add some more wine while cooking.