Popular in cuisines of Central Europe, including the Czech Republic and Germany, braised red cabbage seasoned with caraway seeds is a traditional and popular side dish. Its sweet-sour flavor complements roasted chicken, pork loin and root vegetables, too. Bringing health and flavor together, red cabbage adds to the rainbow on your plate, delivering anthocyanins, a type of phytonutrient with antioxidant benefits.
1 tablespoon canola oil
1 medium red onion, thinly sliced
1 small head red cabbage, cored and shredded (about 4 cups)
2 sweet apples (such as Fuji, Gala or Jonagold), cored and cubed
2 tablespoons packed brown sugar
½ cup apple juice
2 tablespoons red wine vinegar
2 tablespoons caraway seeds, toasted
1 bay leaf
½ teaspoon salt
⅛ teaspoon freshly-ground pepper
Before you begin: Wash your hands.
- Heat the oil in a large saucepan over medium heat. Add the onion; cook, stirring for about 5 minutes until the onion softens and becomes translucent.
- Stir in cabbage and apples. Cook just until the cabbage wilts, 3 to 5 minutes.
- Combine brown sugar, apple juice and red wine vinegar in a small bowl and then stir the mixture into cabbage and apples. Add caraway seeds and bay leaf. Stir well.
- Bring the cabbage-apple mixture to a boil. Cover; reduce heat to a simmer, cover, cook for 20 to 25 minutes until cabbage is tender.
- Season with salt and pepper.
- Before serving, remove bay leaf.
- To toast the caraway seeds, put seeds in a small heavy dry skillet over medium heat to bring out the aroma, shaking the skillet frequently for 1 to 2 minutes. Allow to cool.
- Substitute 5 whole cloves for caraway, if desired; remove before serving.
Serving size: ¾ cup
Calories: 120; Calories from fat: 25; Total fat: 3g; Saturated fat: 0; Trans fat: 0g; Cholesterol: 0mg; Sodium: 220mg; Total carbohydrate: 25g; Dietary fiber: 5g; Sugars: 17g; Protein: 2g