Ingredients

1 Tbsp. whole caraway seeds or cumin seeds
2 tsp. dry red wine
1 red or yellow onion thinly sliced
1/4 tsp. salt more to taste
1 small red cabbage thinly sliced
1/2 C. currants (or raisins)
2 Tbsp. vinegar (or more to taste) (red wine, cider or rice)
2/3 C. water or apple juice

Cooking Instructions

Braise Red Cabbage with Currants Toast caraway or cumin seeds in a roaster oven or frying pan until they smell nutty, about 1 minutes. In a large pot, heat wine. Add onion and salt, and Saute for 5 minutes. , until onion wilts and smells very sweet. Add red cabbage and Saute over medium low heat until it wilts a little, about 5 minutes. (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 6 to 8 C. baking dish and spoon the cabbage and liquid into it. Cover and bake for 45 to 60 minutes. Serve warm or at room temp.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)