Braised Red Cabbage with Currants
Yield
6 servingsPrep
30 minCook
60 minReady
90 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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) |
|
| ⅔ | cup |
water
or apple juice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
caraway seeds
whole, or cumin seeds |
|
| 1E+1 | ml |
red wine
dry |
*
|
| 1 | each |
red onion
or yellow, thinly sliced |
|
| 1.3 | ml |
salt
more to taste |
|
| 1 | small |
red cabbage
thinly sliced |
*
|
| 118 | ml |
currants
or raisins |
|
| 3E+1 | ml |
vinegar
or more to taste, (red wine, cider or rice) |
|
| 158 | ml |
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.
