Ingredients

• 2 T vegetable Oil
• 2 med onions, thinly sliced (3 cups)
• 2 Granny Smith apples, peeled, cored, and cubed
• 2 t. caraway seeds
• 8 c red cabbage, thinly sliced
• 8 c dried cherries or dried cranberries
• 1/4 c dry red wine
• 2 T apple cider vinegar
• 3 lb russet potatoes, peeled and cut into chunks
• 3/4 c low-fat sour cream
• 2 T. butter
• 1/2 c chopped chives

Directions

1. heat oil in Dutch oven over medium heat. Add onions, and saute 5 minutes. Add apples and caraway seeds, and saute 3 minutes or until apples begin to soften. Sir in cabbage and cried cherries. Reduce heat to medium-low. Cook 15 minutes. Add wine, vinegar, nad 1 c water. Season with salt and pepper. Cover and simmer 30 minutes or more.

2. Bring potatoes and enough water to boil in saucepan. Cook 10 minutes, or until thender. Drain, reserving 1/2 c liquid.

3. Mash potatoes, reserved liquid, sour cream, and butter until smooth. Stir in chives. Season with s & p as desired.

4. Preheat oven to 350F. Spoon cabbage mixture in 12 × 9 baking dish. Top with mashed potatoes. Bak 30 to 40 minutes until potato topping begins toi brown.

5. Let stand 10 minutes before serving.

6. Per 1 1/2 c. serving: 289 Cal; 5 g protein; 7 G total fat (2 G sat fat); 53 G carb, 9 mg chol; 64 mg sodium; 8 g fiber; 17 g sugars.

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