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Braised Red Cabbage with Currants
Yield: 6 servings

1 tb whole caraway seeds or cumin seeds
2 ts dry red wine
1 red or yellow onion, thinly sliced
1/4 ts salt
1 sm red cabbage; thinly sliced
1/2 c currants
2 tb vinegar (or more to taste) (red wine, cider or rice)
2/3 c water or apple juice

Toast the caraway or cumin seeds in a dry skillet until aromatic,
about 1 minute. In a large pot, heat the wine over medium heat.
Add the onion and salt, and cook, stirring, until the onion softens
and smells sweet, about 5 minutes. Add the red cabbage and cook,
stirring, over medium-low heat until it wilts a little, about 5

(Add water as needed to prevent the vegetables from sticking.) Add
the caraway or cumin seeds and currants. Combine the vinegar and
water or apple juice, and pour the liquid over the cabbage and mix
well. The cabbage should become bright red.

Preheat the oven to 375=B0F. Lightly oil a 2 quart baking dish and
spoon the cabbage and liquid into it. Cover and bake for 45 to 60
minutes. Serve warm or at room temperature.

Variation: Omit the currants and substitute 1/2 cup raisins or
diced apple.


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