Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Whole caraway seeds 1 sm Red cabbage; thinly sliced
-=OR=- Cumin seeds 1/2 c Currants (or raisins)
2 ts Dry red wine 2 tb Vinegar (or more to taste)
1 Red or yellow onion -(red wine, cider or rice)
- thinly sliced 2/3 c Water or apple juice
1/4 ts Salt; more to taste

Toast caraway or cumin seeds in a roaster oven or frying pan until
they smell nutty, about 1 min. In a large pot, heat wine. Add onion
salt, and saute for 5 min., until onion wilts and smells very
sweet. Add red cabbageand saute over medium-low heat until it wilts a
little, about 5 min. (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 6-8 cup baking dish and spoon the cabbage and
liquid into it. Cover and bake for 45 to 60 minutes. Serve warm or at
room temp. Serves 6. This may be refrigerated in dish for 3-4 days
and reheated in covered casserole in the oven.

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