| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetables, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Whole caraway seeds =OR=- Cumin seeds |
| 2 |
ts |
Dry red wine |
| 1 |
|
Red or yellow onion thinly sliced |
| 1/4 |
ts |
Salt; more to taste |
| 1 |
sm |
Red cabbage; thinly sliced |
| 1/2 |
c |
Currants (or raisins) |
| 2 |
tb |
Vinegar (or more to taste) (red wine, cider or rice) |
| 2/3 |
c |
Water or apple juice |
INSTRUCTIONS
(Braised Red Cabbage with Currants) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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.
From: the January 1993 issue of Vegetarian Times
FROM: JANICE MESSALI (SWSH14B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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