- 1/2 head red cabbage, shredded
- 1 scallion, minced
- 1/2 cup chicken stock
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon brown mustard
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon lemon pepper
- 1/2 orange bell pepper
- 3 tablespoons sour cream
- 1 teaspoon fresh dill
- In a large skillet over medium-high heat, add the chicken stock, balsamic vinegar, wine vinegar, mustard, minced scallions, caraway seeds and lemon pepper. Bring to a boil while you stir to incorporate the mustard. Add the cabbage, stir and reduce heat. Cover and simmer for 6-8 minutes, stirring occasionally.
- Meanwhile, remove the seeds and membrane from the orange bell pepper. Slice into the thinnest slivers that you can.
- When the cabbage is done, use tongs or a slotted spoon to transfer to a serving platter. Toss in the slivers of bell pepper.
- Serve garnished with the sour cream and a sprinkle of fresh dill.