from Myra Kornfeld and George Minot, The Voluptuous Vegan

1/2 medium head of red cabbage, outer leaves and core removed (6 c)
1 T extra-virgin olive oil
1 onion, cut in half and sliced thin
1 t ground caraway seeds
1 12-oz. bottle of beer
1/2 c. apple juice or apple cider
2 T whole-grain mustard
3 T umeboshi vinegar (substitute red wine vinegar if you can't find it)
Salt and freshly ground black pepper

Slice the cabbage very thin.

Warm the oil in a medium saucepan over medium heat.  Add the onions and saute' for 7 minutes, or until the onions are softened.  

Add the caraway and cook for 2 to 3 minutes more.  Add the cabbage, beer, and apple juice, cover, and bring to a boil.  Reduce the heat to a simmer and cook for 5 minutes, covered.  Uncover and simmer, stirring occasionally, for 15 more minutes, or until the cabbage is tender and the braising liquid has reduced by half.

Add the mustard, umeboshi vinegar, salt, and pepper.  Cook for 5 minutes more, stirring occasionally.  Serve hot.