K's Sweet & Sour Red Cabbage
				(by Kristine Quintero, 1997)


1 1/4 cup onion, chop
1/4 - 1/2 cup water

3 lbs Red Cabbage, core, shred
3/4 cup water
1 tsp vegetarian chicken broth powder

1/3 ro 1/2 cup apple cider vinegar
1 large or 2 small Granny Smith apples, core, slice thin
1 cup splenda or other sweetner to taste
salt to taste

Water saute first 2 ingredients until translucent.  Stir in shredded cabbage 
until it's well combined.  Add next 3 ingredients. Stir well.  Hide the apple 
slices into the shredded cabbage, being sure to separate the apple pieces 
as much as possible.  Cook med or med-low about 10 minutes.  Stir in the
splenda*.   Cook an additional 10 to 35 min stirring occasionally to make 
sure that the apple 'disolves' into the cabbage shreds.  When it is done the 
apple skins should look just like another red cabbage shred.  Adjust 
seasoning if needed.  Serve hot or cold.

*Or add other natural sweetner like honey or maple syrup if you're using it.  
If you're using some other sweetner which looses it's flavor when cooked, 
then stir in the sweetner just before serving.