Recipe - Braised Red Cabbage With Currants

1 tablespoon Whole caraway seeds OR Cumin
seeds
2 teaspoon Dry red wine
1 Red or yellow onion; thinly
cut or sliced up
One fourth teaspoon Salt; more to taste
1 small Red cabbage; thinly
cut or sliced up
One half cup Currants (or raisins)
2 tablespoon Vinegar (or more to taste)
(red wine; cider or rice)
2/3 cup Water or apple juice

From: Soleiana Grimaldi Soleiana@IX.NETCOM.COM

Date: Mon, 15 Jul 1996 15:49:52 0700
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 & salt, and
saute for 5 min., until onion wilts and smells very sweet. Add red
cabbageand saute over mediumlow 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 degrees. Lightly oil a 68 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 34 days and reheated in covered casserole in the oven.

EATL Digest 14 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.