1 tablespoon butter
1/2 medium head red cabbage (about 1 1/4 pounds), thinly sliced
1/2 teaspoon caraway seeds
3/4 cup apple cider
1 tablespoon apple-cider vinegar
Salt and freshly ground black pepper
Heat butter in medium skillet, over medium heat. Add cabbage, saute for 1 minute. Add caraway seeds and apple cider, and bring to a boil. Reduce to a simmer, and cook, stirring occasionally for 6 to 7 minutes. Add 1 tablespoon cider vinegar, and cook for 1 minute more. Remove from heat, and season with salt and pepper, to taste. Serve immediately.
Serve with Pork Tenderloin and Apples.