Caraway seeds and a splash of vinegar make sharp and colorful red cabbage a delicious - and beautiful - addition to any fall or winter meal.
Note: Use unseasoned rice wine vinegar (the "seasoned" kind has added salt and sugar) in this recipe or another mild vinegar, such as cider vinegar.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 head red cabbage
- 1 tsp. vegetable or olive oil
- 1/2 tsp. caraway seeds
- 1/2 tsp. salt, plus more to taste
- 1 Tbsp. unseasoned rice wine vinegar or cider vinegar, plus more to taste
Preparation:
- Pull off and discard outer leaves of cabbage. Using a sharp knife, cut cabbage in half lengthwise (through core). Cut out and discard core. Lay cabbage cut-side down and slice as thinly as possible (you can also use a mandoline). Set cabbage aside.
- In a large sauté pan or medium pot, heat oil and caraway seeds over medium-high heat until seeds sizzle. Add cabbage and salt. Cook, stirring, to combine. Cover and reduce heat to medium-low. Cook, stirring occasionally, until cabbage is wilted and tender to the bite, about 15 minutes.
- Sprinkle cabbage with vinegar. Taste and add more salt and vinegar if you like. Serve hot or warm.
Makes 4 to 6 servings Caraway Red Cabbage.
