Braised Red Cabbage with Currants

• 1 tablespoon caraway seeds whole, or cumin seeds
• 2 teaspoons red wine dry
• 1 each red onion or yellow, thinly sliced
• 1/4 teaspoon salt more to taste
• 1 small red cabbage thinly sliced
• 1/2 cup currants or raisins
• 2 tablespoons vinegar or more to taste, (red wine, cider or rice)
• 23 cup water or apple juice

1. Toast caraway or cumin seeds in a roaster oven or frying pan until they smell nutty, about 1 min.
2. In a large pot, heat wine.
3. Add onion and salt, and saute for 5 min., until onion wilts and smells very sweet.
4. Add red cabbage and saute over medium-low heat until it wilts a little, about 5 min.
5. (Add water as needed to prevent sticking.)
6. Add caraway or cumin seeds and currants.
7. Mix vinegar and water or apple juice, pour over the cabbage and mix well.
8. Preheat oven to 375F (190C).
9. Lightly oil a 6 to 8 cup baking dish and spoon the cabbage and liquid into it.
10. Cover and bake for 45 to 60 minutes.
11. Serve warm or at room temp.
12. Serves 6.
13. This may be refrigerated in dish for 3 to 4 days and reheated in covered casserole in the oven.

caraway seeds, red wine, red onion, salt, red cabbage, currants, vinegar, water

Taken from recipeland.com/recipe/v/braised-red-cabbage-currants-5837 (may not work)