Recipe#11369

Title: Braised Cabbage

From: "Petra Hildebrandt" phildeb@ibm.net 
 Newsgroups: rec.food.veg.cooking 
 Subject: German Braised Red Cabbage with Currants 
 Date: Tue, 17 Nov 1998 20:18:59 GMT 
 Message-ID: <36511f3a.0@news3.ibm.net> 

Yield: 6 servings
 1 tb whole caraway seeds or cumin seeds
 2 ts dry red wine
 1 red or yellow onion, thinly sliced
 1/4 ts salt
 1 sm red cabbage; thinly sliced
 1/2 c currants
 2 tb vinegar (or more to taste) (red wine, cider or rice)
 2/3 c water or apple juice
 Toast the caraway or cumin seeds in a dry skillet until aromatic,
 about 1 minute. In a large pot, heat the wine over medium heat.
 Add the onion and salt, and cook, stirring, until the onion softens
 and smells sweet, about 5 minutes. Add the red cabbage and cook,
 stirring, over medium-low heat until it wilts a little, about 5
 minutes.
 (Add water as needed to prevent the vegetables from sticking.) Add
 the caraway or cumin seeds and currants. Combine the vinegar and
 water or apple juice, and pour the liquid over the cabbage and mix
 well. The cabbage should become bright red.
 Preheat the oven to 375=B0F. Lightly oil a 2 quart baking dish and
 spoon the cabbage and liquid into it. Cover and bake for 45 to 60
 minutes. Serve warm or at room temperature.
 Variation: Omit the currants and substitute 1/2 cup raisins or
 diced apple.