Caraway Cabbage and Cranberries
Preparation Time: 10 minutes
Cooking Time: 20 minutes
1 1/2 lb green or red cabbage
2 tsp olive oil
1 onion, thinly sliced
1 carrot, shredded
2 apples, cored and shredded
1/4 cup (1 oz/30g) dried cranberries, chopped
1/2 teaspoon ground pepper
1/2 teaspoon caraway seeds
1/3 cup (3 fl oz/80 ml) malt vinegar or cider vinegar
2 tablespoons chopped fresh flat-leaf (Italian) parsley
1/2 cup (4 fl oz/125 ml) water
2 tablespoons sugar
Quarter and core the cabbage, then using a sharp knife or a food processor fitted with the slicing disk, shred the cabbage.
In a large saucepan over medium heat, heat the olive oil. Add the onion and carrot and sautee until softened slightly, about 5 minutes.
Add the cabbage, apples, cranberries, pepper, caraway seeds, vinegar, sugar and water. Stir and toss to combine. Bring to a boil. Reduce heat to medium, cover, and cook, stirring occasionally, until the cabbage is tender and the liquid has mostly evaporated, about 15 minutes. Stir in the parsley.
Serve now, or refrigerate in a tightly covered container for up to 24 hours. Although delicious freshly cooked, this combination seems to taste even better after the various elements have had a chance to mingle.
If needed, reheat in a double boiler.
To serve, transfer to a bowl.
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