Be the first to Sweetened by currants or raisins and spiced by caraway seeds, this is a simple but tasty red cabbage recipe. This dish may be made up to 4 days in advance.
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 1 Tablespoon whole caraway seeds OR cumin seeds
- 2 teaspoons dry red wine
- 1 red or yellow onion, thinly sliced
- 1/4 teaspoon salt or more to taste
- 1 small red cabbage, thinly sliced
- 1/2 cup currants (or raisins)
- 2 Tablespoons vinegar, or more to taste (red wine, cider or rice vinegar may be used)
- 2/3 cup water or apple juice
Preparation:
Toast caraway or cumin seeds in a roaster oven or frying pan until they smell nutty, about 1 minute.
In a large pot, heat wine. Add onion and salt, and saute for 5 minutes, until onion wilts and smells very sweet. Add red cabbage and saute over medium-low heat until it wilts a little, about 5 minutes. (Add water as needed to prevent sticking.) Add caraway or cumin seeds and currants or raisins. Mix vinegar and water or apple juice, pour over the cabbage and mix well.
Preheat oven to 375 degrees F.
Lightly oil a 6 to 8 cup baking dish and spoon the cabbage and liquid into it. Cover and bake for 45 to 60 minutes. Serve warm or at room temperature. This may be refrigerated in dish for 3 to 4 days and reheated in covered casserole in the oven.
Yield: 6 servings
Recipe Source: Vegetarian Times Complete Cookbook by Lucy Moll (John Wiley & Sons)
Reprinted with permission.
In a large pot, heat wine. Add onion and salt, and saute for 5 minutes, until onion wilts and smells very sweet. Add red cabbage and saute over medium-low heat until it wilts a little, about 5 minutes. (Add water as needed to prevent sticking.) Add caraway or cumin seeds and currants or raisins. Mix vinegar and water or apple juice, pour over the cabbage and mix well.
Preheat oven to 375 degrees F.
Lightly oil a 6 to 8 cup baking dish and spoon the cabbage and liquid into it. Cover and bake for 45 to 60 minutes. Serve warm or at room temperature. This may be refrigerated in dish for 3 to 4 days and reheated in covered casserole in the oven.
Yield: 6 servings
Recipe Source: Vegetarian Times Complete Cookbook by Lucy Moll (John Wiley & Sons)
Reprinted with permission.
