Lisa Newmann’s Purple Summer Salad
1 red cabbage
2 granny smith (or any sweetish/tartish apples)
1 Spanish onion
2 T caraway seeds (or to your taste)
2 tsp ground allspice
1-2 lemons (to keep the cabbage pink; so the amount of lemons you need depends on the size of your red cabbage)
1/4 cup apple juice
brown sugar to taste (optional)
Using a Cuisinart (if possible), finely chop the red cabbage, onion and apples. Toss the red cabbage, apples, and onion in a large mixing bowl, mix well (see note). Sprinkle the caraway seeds and all spice over the salad (add brown sugar if desired), then toss again. Place everything into a large pot and add the apple juice. Cook on med-high heat, covered, until you hear the apple juice sizzling. Stir well, put the cover on and then turn it down to a simmer; cook for no more than 10 minutes.
After 10 minutes, turn off the burner, uncover the pot, stir everything up, and let the mixture sit and cool on the stove for about a half hour or so.
Refrigerate and serve chilled up to 10 days. The salad is best beginning after two days in the refrigerator.
Note: Sprinkle lemon juice over the cabbage, so it stays pink, instead of turning gray, throughout the cooking process (approximately 10 minutes).