Recipe - Chox Rouge Aux Groseille Braise

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

(Braised Red Cabbage with Currants) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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.

From: the January 1993 issue of Vegetarian Times

FROM: JANICE MESSALI (SWSH14B)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini