½ small head read cabbage, finely shredded
¼ vegetable oil
½ medium onion, chopped
2 tsp caraway seeds
1 bay leaf
1 tbs balsamic-style cider vinegar (or 1 tbs sugar and 1 tbs cider vinegar)
salt to taste
1 cup water
2 tsp whole mustard seeds
• Sauté onions in oil until translucent. Mix in caraway seeds and bay leaf.
• Add shredded cabbage, along with vinegar (or vinegar + sugar), salt and water. Bring to a boil.
• Gently simmer on very low heat for about hour-and-a-half, stirring occasionally, making sure there is just enough liquid to prevent from burning. Remove the bay leaf.
• Best served the next day, with mustard seeds sprinkled decoratively.
Tastes delicious with various German sausages, such as bratwurst or knackwurst, with good mustard on the side.
A glass of Riesling would go very well indeed.