Ingredients:
1 Head Red Cabbage, about 2 pounds
1 Leek
2 Tbs. Olive Oil
1 tsp. Caraway Seeds
1 Apple
Wet Ingredients:
3 Tbs. Apple Cider Vinegar
3 Tbs. Maple Syrup
4 Tbs. Orange Juice
1 Tbs. Grainy Dijon Mustard
1 Tbs. Lemon Juice
1 tsp. Salt
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Cut cabbage in half.
Cut each half into quarters.
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Cut cabbage into long, thin slices.
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Cut the root tip off of the leek and discard.
Remove the white-light green part of the leek.
Dark green leaves can be used to make vegetable stock or simply discard.
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Cut white-light green part into long, thin slices.
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Leeks are often full of dirt and sand.
They need to be washed a few times in cold, clean water.
A salad spinner does a great job.
Spin leeks dry after they are clean.
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Gather and measure all wet ingredients.
Mix ingredients together.
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Place leeks into a large pot over medium heat.
Add oil and caraway seeds.
Cook and stir leeks for about 5 minutes.
Leeks will wilt, soften and slightly brown.
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When leeks are just about ready, grate an apple using a box hand grater.
Place grated apple into the pot with leeks.
Discard the apple core.
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Cook apples and leeks together for a quick minute.
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Add cabbage and liquid ingredients to the pot.
Use a large spoon to mix ingredients together.
Mixing ingredients at the beginning is not easy because the cabbage is very firm.
Mix a few times and cover the pot.
Cook cabbage over medium heat for a few minutes.
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Uncover pot, stir the cabbage and cover again.
Keep repeating this process for 30 to 40 minutes.
When cabbage is cooked and soft, remove from heat.
Let cabbage rest, covered, for another 20 minutes.
Serve hot or cold.
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