Red Cabbage With Apple Cider and Caraway

Got this last night from my friend Margaret, who said she got it from one cooking show or another -- possibly Rachel Ray. It's extremely yummy, and just the thing for supper on a rainy autumn afternoon, with the fall colors just starting to appear ....

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  head red cabbage, thinly sliced
• 1  tablespoon olive oil
• 1  tablespoon sweet paprika
• 1  tablespoon caraway seed
• 1  tablespoon prepared mustard (use a seedy, grainy type of mustard)
• 1  cup apple cider

Directions

1. In a large skillet over medium-high heat, heat olive oil.
2. Add cabbage, paprika and caraway seeds; saute for roughly 10 minutes, until cabbage is soft, but still has a bit of a crunch.
3. Combine mustard and apple cider and add to cabbage. (Note: You might want to start with somewhat less than a full cup of apple cider, and add the remainder if it's needed.) Cook for another few minutes, until most of the cider has been reduced or absorbed by the cabbage.
4. Serve immediately.