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Braised Red Cabbage with Currants

 

106

Yield

6

servings

Prep

30

min

Cook

60

min

Ready

90

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 tablespoon caraway seeds
whole, or cumin seeds
2 teaspoons red wine
dry
*
1 each red onion
or yellow, thinly sliced
¼ teaspoon salt
more to taste
1 small red cabbage
thinly sliced
*
½ cup currants
or raisins
2 tablespoons vinegar
or more to taste, (red wine, cider or rice)
cup water
or apple juice

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 278% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 104mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 33%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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