Braised Red Cabbage and Beans

(New Vegetarian Cuisine, Rosensweig)

 

1 Tablespoon canola oil	2 teaspoons caraway seeds
2 carrots, diced	1 cup vegetable stock
2 celery ribs, diced	1 can pinto beans, rinsed and drained
½ cup chopped red onion	1 Tablespoon red wine vinegar
4 cups shredded cabbage
1 Granny Smith apple, diced	1/4 teaspoon ground black pepper

 

In a Dutch oven over medium heat, warm the oil.  Add the carrots, celery, onions.  Cook, stirring frequently for 4-5 minutes, or until just tender.  Stir in the cabbage, apple and caraway seeds, cook for 2 minutes.  Add the stock, cover and cook for 15 minutes.  Uncover and stir in the beans and vinegar.  Cook, stirring frequently for 5-7 minutes or until most of the liquid has evaporated.  Add pepper.