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.
Ingredients
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1 head red cabbage
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1 teaspoon vegetable oil, or olive oil
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1/2 teaspoon caraway seeds
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1/2 teaspoon fine sea salt, plus more to taste
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1 tablespoon unseasoned rice wine vinegar, or cider vinegar, plus more to taste
Steps to Make It
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Pull off and discard the outer leaves of the cabbage. Using a sharp knife, cut the cabbage in half lengthwise (through the 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.
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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.
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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.
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Sprinkle the cabbage with vinegar. Taste and add more salt and vinegar, if you like. Serve the cabbage hot or warm.
Nutrition Facts (per serving) | |
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47 | Calories |
1g | Fat |
9g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 47 |
% Daily Value* | |
Total Fat 1g | 1% |
Saturated Fat 0g | 0% |
Cholesterol 0mg | 0% |
Sodium 214mg | 9% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 4g | 13% |
Total Sugars 4g | |
Protein 2g | |
Vitamin C 46mg | 231% |
Calcium 58mg | 4% |
Iron 1mg | 5% |
Potassium 354mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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