Part of tonight's dinner.

Easily made if you have about a day and have to make it.

My recipe;
A good firm head of cabbage size depends on how much you want to make this was half of a large head.
I use two types of vinegar I start with 1 1/2 Cup. of Red Wine Vinegar and the same amount of apple cider vinegar use during second cooking.
A quarter cup of sugar, 2 tablespoons of salt, and caraway seed about a quarter cup of that.
And about three quarters cup of unsweetened applesauce.

Directions for cooking
Thinly sliced your cabbage and break apart making sure to get any large pieces sliced into thin strips and put into a large cooking vessel of your choice then add your red wine vinegar and fill to you cover your cabbage about an inch over with regular water filtered if you prefer but that all depends on you, also add your caraway seed and applesauce sugar and salt.
Let simmer on medium to low heat for 2 to 2 1/2 hours stir accordingly, remove from heat and let rest until mixture is cool enough to place into your refrigerator.

Refrigerate overnight, the next day take out of refrigerator in the morning and let sit somewhere until mixture becomes to room temperature drain off liquid into a calendar do not rinse cabbage for back into simmering pot, add in the rest of your applesauce refill with water and your apple cider vinegar at this point you can add more caraway seed if you like and bring back up to a slow simmer at this point it shall be ready to serve, any way you like you can also package up and freeze or refrigerate leftover for other uses if you like.

Tonight I will be using this with some smoked sausage I will let y'all know how it comes out.