2 tablespoons olive oil
2 medium red onions, sliced
1 medium head red cabbage (about 2-1/2 pounds), cored and cut into 1/4 inch slices
2 Golden Delicious apples, peeled, cored, and cut into 3/4 inch chunks
1 tablespoon sugar
1-1/2 teaspoons salt
1/2 teaspoon caraway seeds
1/4 teaspoon coarsely ground black pepper
3 tablespoons cider vinegar

In nonstick 5-6 quart Dutch oven or saucepot, heat oil over medium-high heat until hot. Add onions and cook 10-12 minutes or until tender and lightly browned, stirring occasionally. Gradually add cabbage, stirring, until slightly wilted. Cook cabbage 6 minutes or until tender-crisp, stirring occasionally. Stir in apples, sugar, salt, caraway seeks and pepper, and cook minutes longer or just until cabbage is tender. Stir in vinegar.

Each serving: about 65 calories; 1 g protein; 11 g carbohydrates; 3 g total fat (0 g saturated fat); 3 g fiber; 0 mg cholesterol; 305 mg sodium. From Good Housekeeping magazine, November 2000.

Do-ahead tip: After completing recipe, transfer cabbage mixture to shallow 2-quart microwave or oven-safe baking dish or casserole. Cover and refrigerate up to 1 day. Reheat, covered, 5 minutes in microwave until hot, or 40 minutes in 350 oven. Excellent with roast turkey.