2 teaspoons vegetable oil
1/2 small red onion, thinly sliced
1 large clove garlic, smashed
1/4 head red cabbage, thinly sliced
1/2 cup apple cider
2 tablespoons apple cider vinegar
1 teaspoon sugar
Freshly ground pepper
1/4 small jicama, peeled and grated
2 tablespoons beet horseradish, drained
2 tablespoons chopped fresh dill
Heat the oil in a medium saucepan over medium heat. Add the onion, garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft but not brown, about 5 minutes. Add the cabbage, cider, vinegar, sugar, and pepper to taste. Cover and simmer until the cabbage is tender, about 20 minutes.
Mix in the jicama, beet horseradish and dill; season with salt and pepper. Cool to room temperature. Serve with grilled sausage (left).
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