Author Notes
Straddling savory and sweet this tender braised cabbage with golden raisins is an easy side for pork and chicken. —garlic and zest
Ingredients
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2 teaspoons
olive oil
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1
red cabbage (between 2 - 2 1/2 pounds), cored, outer leaves discarded, chopped into one inch pieces
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1
medium onion, chopped
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1/2 cup
golden raisins
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1 cup
vegetable broth
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1/2 teaspoon
caraway seeds
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3 tablespoons
apple cider vinegar
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1 tablespoon
sugar
Directions
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In a heavy pot or dutch oven, heat olive oil over medium high heat. Add onions and sauté for 2-3 minutes until they begin to soften.
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Stir in cabbage, golden raisins, and broth. Cover. When broth begins to boil, reduce heat to a simmer and cook for 10-15 minutes, stirring occasionally until cabbage has wilted and raisins have plumped.
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Meanwhile, in a small bowl combine sugar, vinegar and caraway seeds. Stir until sugar is dissolved.
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When cabbage has cooked, add apple cider mixture and stir to combine. Serve.
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