Vegetables

In soup pot, on low, warm oil. Add onion, cover, cook till soft, about 5 minutes. Increase heat to medium high, add cabbage, and cook, stirring constantly, for 2–3 minutes. Add other ingredients and stir till simmers. Lower heat and cover. Simmer, stirring every 10 minutes or so until cabbage is very soft, about an hour. Serve hot or at room temperature.

Variations:

• Substitute red wine vinegar for balsamic.
• For a sweeter dish, add 2 T. more raisins.
• Add 1 T. thyme, rosemary, or rubbed sage.

Of course it doesn't really matter if the apple or anything is red but it's fun that practically everything is sort of red. I chop the apple instead of grating it; it's easier and reduces dish washing. I use fig balsamic vinegar because it's yummy, and I use more than a quarter cup. I reduce the salt to a pinch. If you leave out the apple, you'll hardly notice the difference.

I cook this dish in a pressure cooker: Cook the onions in oil in the bottom of the pressure cooker. Add everything else. Stir until everything is kind of mixed. Bring to top pressure, reduce heat slightly to maintain pressure, and cook about half an hour. I use as much cabbage as will fit loosely in my pressure cooker (because a stuffed pressure cooker won't cook right), which is probably about 6–8 cups.