1/4 c. unsalted butter
2 lg. onions, chopped
3 med. size tart green apples, cored and thinly sliced
3 tbsp. sugar
2 c. water
1/2 c. red wine vinegar
2 1/2 lbs. red cabbage, shredded
1/4 c. fresh lemon juice
2 tsp. caraway seeds
2 tsp. salt
1 tsp. grated lemon peel

Melt butter in large heavy pan (Dutch oven). Add onion; cook until translucent - 10 minutes. Add apples and sugar; cook until apples are tender - 5 minutes. Stir in water, vinegar, and remaining ingredients.

Bring to a boil; reduce heat, cover, and cook gently until cabbage is tender and almost all the liquid has evaporated, about 40 minutes. Can prepare one week ahead, cool, cover, and refrigerate. Reheat gently before serving.