Sweet and Sour Cabbage

If you don't have a dutch oven. This recipe is a reason to buy one, although any soup pot with a lid will do. If you've never liked cooked cabbage before, you should try this recipe. Delish, with a wonderful Eastern European flavor.

1 head cabbage, chopped, 2"squares
1 c. sugar
salt, cr. bl. pepper to taste
1/2 onion, sliced
1/4. c. apple cider vinegar
1/2 sliced, deseeded, sweet red bell pepper
1 tsp. coriander seed, 1 tsp. mustard seed
2 tbsp. butter or evoo

In a dutch oven, soup pot, or deep skillet with lid, over med. heat melt butter and saute onions until tender, about 5". Add cabbage, red pepper, and spices. Saute stirring frequently for about 10", or until cabbage has just started to soften. Add vinegar to deglaze the pot, stirring constantly until any hardened bits of onion on the bottom of the pot are scraped up. Add sugar, salt and pepper. Cover, reduce heat to med.-lo and simmer for about 30" or until cabbage is tender. Serve with crusty German style bread, such as rye or pumpernickel. Goes well with pork dishes or fish. Serves 6.