1 teaspoon canola oil
½ small head cabbage, cored and thinly sliced
1 small sweet onion, thinly sliced, about 1 cup
1 medium apple, peeled, quartered, cored and sliced
1 tablespoon cider vinegar
½ teaspoon caraway seeds
¾ cup reduced-sodium chicken broth
1 teaspoon brown sugar
¼ teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
Heat the oil in a large skillet over medium high heat. Add the cabbage and onion and saute for 5 to 6 minutes, stirring occasionally, until the cabbage is lightly browned and starts to wilt. Add the apple and saute for 1 minute.
Add the vinegar, caraway seeds, broth, brown sugar, salt and pepper' stir to combine. Cover and cook on medium heat for 5 minutes. Remove the lid and cook another 3-5 minutes to allow liquid to reduce slightly.
Stir in the butter, remove from heat, cover and let stand for 5-10 minutes. Serve warm or at room temperature.
Nutrition values per ½-cup serving: 45 calories, 2.5 g fat, 7 g carbohydrate, 2 g fiber, 1 g protein, 5 mg cholesterol, 90 mg sodium.
"Eat More Of What You Love: Over 200 Brand-New Recipes Low in Sugar, Fat and Calories" by Marlene Koch (Running Press 2012)