BRAISED RED CABBAGE
Red cabbage has that fine color that reminds me of autumn. And it is an autumn vegetable, so creating a nice dish during this season of the year may always include braised red cabbage. It suits well with both meat and fish, so you can use it for many purposes. Remember not to overcook the cabbage as it will get a bad tasting flavor.
4 servings:
1 large red cabbage head
2 tbsp olive oil
salt, pepper
1 tsp caraway seeds
300 mL/10 fl oz red wine
60 mL/2 fl oz red wine vinegar
2 tbsp sugar
some butter to finish the dish
Trim the cabbage by removing the outer leaves, cutting it into two halves, and cutting away the core at the bottom. Then make finer slices of it. In a large saucepan, heat the olive oil on moderate heat, then start adding the cabbage, portion by portion, so each portion gets warm and sort of wilted before you throw in another batch (this is just to keep the heat flow in the pan). Once the cabbage has wilted, add the caraway seeds, wine and vinegar, and bring the fluid to simmering. Then add the sugar and cook on lower heat until almost all liquid has evaporated, about 45 minutes. The cabbage will then be soft and infused with wine and caraway flavors. Remove from the heat and serve warm together with some other ingredients.