Braised Red Cabbage With Currants Recipe

• 1 Tbsp. Whole caraway seeds Or possibly Cumin seeds
• 2 tsp Dry red wine
• 1 x Red or possibly yellow onion, thinly sliced
• 1/4 tsp Salt, more to taste
• 1 sm Red cabbage, thinly sliced
• 1/2 c. Currants (or possibly raisins)
• 2 Tbsp. Vinegar (or possibly more to taste) (red wine, cider or possibly rice)
• 2/3 c. Water or possibly apple juice

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

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

Taken from cookeatshare.com/recipes/braised-red-cabbage-with-currants-90755 (may not work)