This cool weather side gets zip from a mustardy vinegar sauce that's accented with caraway seeds.
In a large Dutch oven, heat olive oil over medium-high heat. Add the Brussels sprouts and cook about 5 minutes or until browned, stirring once.
Add squash, cabbage, onion, vinegar, broth, garlic, mustard seeds, caraway seeds, salt, and pepper to Dutch oven. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until desired doneness, stirring occasionally. Stir in sliced apple.
Has to be something wrong with this recipe which I got from my magazine. All I tasted is vinegar and I spent way too much money on these ingredients. AWFUL!!