Braised Cabbage and Butternut Squash

- 1 head green cabbage – coarsely chopped

- 1 butternut squash

- 1 cup chopped onions                         

- 1 large red bell pepper – chopped         

- 1 large green bell pepper – chopped

- 2 chile peppers – seeded and minced   

- 2 tablespoons olive oil

- 2 tablespoons garlic - minced

- 2 tablespoons soy sauce

- 1/4 cup apple cider vinegar

- salt and black pepper to taste

- 1 tablespoon caraway seeds

1.       Wash and cut the ends off the butternut squash.  We leave the skins on for a nutty flavor.  Cut it in half lengthwise and then cut into ½ slices.  Then cut the slices into bite size cubes.  Heat olive oil in a heavy bottomed stock on medium high.  Saute the butternut squash for 10 minutes until some starts to turn brown.

2.       Add the garlic, onions, bell pepper and chile pepper and sauté 5 minutes until tender.  Add the remaining ingredients and sauté the cabbage 5 minutes.  Cover with a tight fitting lid and simmer for 10 minutes or until the cabbage is tender.