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| A mainstay in Germanic kitchens, braised red cabbage is a great side dish to accompany meat |
| plates. After this preparation, you will have a colorful, tangy heap of cabbage without that |
| unpleasant cabbage smell, thanks to the caraway seeds. Use gloves while cutting and handling |
| the cabbage to avoid staining your hands purple. |
| 1 head red cabbage, core and ribs removed, sliced thin (use red cabbage only) |
| 2 tablespoons canola or other neutral oil |
| 2 tablespoons caraway seeds |
| Salt and pepper to taste. |
| 1. Preheat an oven to 350 degrees. |
| 2. In a heavy pan or Dutch oven, sweat the cabbage in the oil over medium heat, until moist. |
| 3. Add a good pinch of salt and pepper to help draw out moisture. |
| 4. Add the sugar and continue to sweat until cabbage is limp and a dark maroon color. |
| 5. Add the caraway seeds, vinegar and wine. Bring to a simmer, cover, and place in the oven. |
| 6. Check periodically. The moisture should reduce, and the cabbage should become entirely |
| tender, without a crunch. |
| 7. Season with salt and pepper to taste. Serve hot or cold (to reheat, add a bit more liquid and |
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