In this quick German-inspired side dish, red cabbage is cooked until just tender and combined with sweet apples, caraway seeds and a tangy vinaigrette. Serve with roasted pork loin or turkey kielbasa.

1 tablespoon extra-virgin olive oil
4 cups red cabbage, thinly sliced (about 1/4 large head)
3/4 teaspoon caraway seeds
1/2 teaspoon salt
1 crisp, sweet apple such as Braeburn or Gala, cut into matchsticks
1 shallot, minced
1 tablespoon red-wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
2 tablespoons chopped walnuts, toasted (see Cook Tips)

Heat oil in a large saucepan over medium heat. Add cabbage, caraway seeds and salt. Cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from the heat. Add apple, shallot, vinegar, mustard and pepper and stir until combined. Serve sprinkled with toasted walnuts.

To toast chopped walnuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.