| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 6 | Servings | |
INGREDIENTS
| 1 | T | Whole caraway seeds OR Cumin |
| seeds | ||
| 2 | t | Dry red wine |
| 1 | Red or yellow onion, thinly | |
| sliced | ||
| 1/4 | t | Salt, more to taste |
| 1 | Red cabbage, thinly | |
| sliced | ||
| 1/2 | c | Currants, or raisins |
| 2 | T | Vinegar, or more to taste |
| red wine cider or rice | ||
| 2/3 | c | Water or apple juice |
INSTRUCTIONS
From: Soleiana Grimaldi <Soleiana@IX.NETCOM.COM> Date: Mon, 15 Jul 1996 15:49:52 -0700 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. EAT-L Digest 14 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 14
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 99.3mg
Potassium: 36.1mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: 2.9g
Protein: <1g