INGREDIENTS: 2 tablespoon olive oil 1 medium yellow onion, sliced thin 1 medium green cabbage, shredded 1 1⁄4 cups cider vinegar 1⁄2 cup apple cider 1⁄2 cup water, to taste (use less water if you like it more tangy) 1 tablespoon kosher salt 1 teaspoon caraway seed (optional) DIRECTIONS: Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent. Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil. Cover, reduce heat, and simmer for approximately 30 to 45 minutes, until the cabbage is tender. Add a little water if it gets too dry. This can be kept in the fridge for 2 weeks.