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

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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)