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Caraway-Scented Red Cabbage

User Rating 5 Star Rating (1 Review)


Caraway-Scented Red Cabbage
Photo © Molly Watson
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

Total Time: 30 minutes


  • 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


  1. Pull off and discard the outer leaves of the cabbage. Using a sharp knife, cut the cabbage in half lengthwise (through core). Cut out and discard the core. Lay the cabbage cut-side down and slice it as thinly as possible (you can also use a mandoline if you have one handy). Set the cabbage aside.
  2. In a large sauté pan or medium pot, heat the oil and caraway seeds over medium-high heat until the seeds sizzle. Add the cabbage and salt. Cook, stirring, to combine everything. Cover and reduce the heat to medium-low. Cook, stirring occasionally, until the cabbage is wilted and tender to the bite, about 15 minutes. Feel free to cook the cabbage longer - up to 30 minutes - if you want it extra-tender.
  3. Sprinkle the cabbage with vinegar. Taste and add more salt and vinegar, if you like. Serve the cabbage hot or warm.

Makes 4 to 6 servings Caraway Red Cabbage.

User Reviews

Reviews for this section have been closed.

 5 out of 5
excellent, Member esmelomo

I didn't have caraway seeds so used fennel. I am so ashamed b/c I usually follow recipes recipes religiously the first time I make them. It turned out lovely with fennel though. I did cover and cooked for a while to get the texture where I wanted it. I tend to like cooked cabbage to be pretty cooked down and silky. I will definitely make again!

7 out of 7 people found this helpful.

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