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Braised Red Cabbage

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.

Serves four.

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.


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