Braised Red Cabbage with Currants
whole, or cumin seeds
or yellow, thinly sliced
more to taste
or more to taste, (red wine, cider or rice)
or apple juice
Toast caraway or cumin seeds in a roaster oven or frying pan until they smell nutty, about 1 min.
In a large pot, heat wine. Add onion and salt, and sauté for 5 min., until onion wilts and smells very sweet.
Add red cabbage and sauté over medium-low heat until it wilts a little, about 5 min.
(Add water as needed to prevent sticking.) Add caraway or cumin seeds and currants.
Mix vinegar and water or apple juice, pour over the cabbage and mix well.
Preheat oven to 375℉ (190℃). 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 temp. Serves 6.
This may be refrigerated in dish for 3 to 4 days and reheated in covered casserole in the oven.