Caraway-Scented Red Cabbage
See how to turn simple red cabbage into a delicious and easy side dish with just a few caraway seeds.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1head red cabbage
- 1teaspoon vegetable or olive oil
- ½teaspoon caraway seeds
- ½teaspoon fine sea salt, plus more to taste
- 1tablespoons unseasoned rice wine vinegar or cider vinegar, plus more to taste
Instructions
Step 1
Pull off and discard the outer leaves of the cabbage. Using a sharp knife, cut the cabbage in half lengthwise (through the core). Cut out and discard the core. Lay the cabbage cut-side down and slice it as thinly as possible (you can also use a mandoline if you have one handy). Set the cabbage aside.Step 2
In a large sauté pan or medium pot, heat the oil and caraway seeds over medium-high heat until the seeds sizzle. Add the cabbage and salt. Cook, stirring, to combine everything.Step 3
Cover and reduce the heat to medium-low. Cook, stirring occasionally, until the cabbage is wilted and tender to the bite, about 15 minutes. Feel free to cook the cabbage longer—up to 30 minutes—if you want it extra tender.Step 4
Sprinkle the cabbage with vinegar. Taste and add more salt and vinegar, if you like. Serve the cabbage hot or warm.