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Active Time
45 minutes
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Total Time
60 minutes
Ingredients
Makes 6 servings
Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté until beginning to brown, about 8 minutes. Add cabbage and caraway seeds; sprinkle with salt and pepper. Toss until cabbage is wilted, about 4 minutes. Add broth. Cover, reduce heat to low, and simmer 15 minutes. Add vinegar. Cover and cook until cabbage is tender, stirring occasionally, about 15 minutes. Season with salt and pepper.
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Reviews (9)
Back to TopThis is not my favorite red cabbage recipe. I enjoyed the addition of the caraway, but I prefer red cabbage to be shredded for a better texture. I like the dish to have a little sweetness and more vinegar. The only change I made was to reduce the broth to 1 cup and it still had too much liquid.
raynfigi
New York, NY
11/18/2014
Incredibly simple, great and unique flavor, helps the budget, too. Honey wanted another serving and asked me to make it again. I really modified this recipe and hoped it would turn out ok, and it did. I had no red wine vinegar so I used some left-over red wine. I didn't have any onions so I used shallots. I had caraway seeds, toasted them and added just a few cardomom seeds. I braised the shallots, garlic, carraway and cardomom seeds in olive oil. I put a cup and of half of chicken broth in the crock pot, added the shallots, etc from the skillet and dumped the chopped cabbage into the crock pot. Turned out delicious. Next time, I think I will use the crock pot again because it's easy to prepare and walk away. I might add a grated red beet, too. Honey wanted me to add a bit of sugar. I bet you could add a couple of sausages to this in the crock pot and consider it a meal.
kathyflament
Rehoboth Beach DE
8/9/2013
Yum! I added a chopped apple. It was good the first, second ...and fourth day. I was baking something else and put it in a baking dish after getting it started on the stove top.
rosepeony
Oxford, MA
10/4/2012
This is a quick easy dish that I make over and over again. I usually add more vinegar as I like my cabbage tangy. Tastes even better cold the next day.
Anonymous
new jersey
10/13/2011
A little bland, but delicious! I'd make it again in a heartbeat.
UptownMiguel
New York, NY
4/4/2011
Followed this recipe to a tee and it was a lot of cabbage for a dinner party of 6. If you love cabbage you'll like this, just make sure you use fresh caraway seeds. Mine were old thus barely tasted them.
Debbiedoesgolf
CT
11/9/2010
Love this recipe as a holiday side dish! excellent with turkey, pork, and my MIL serves it on Christmas eve with Prime Rib.
lets_dish
San Diego, CA
11/5/2010
A beautiful side dish with its rich purple tones, the cabbage was delightfully crispy, and we enjoyed the hint of sourness from the red wine vinegar. I used low-sodium vegetable broth, which gave it a lighter flavor than the original recipe. This dish would work particularly well as a side to pork and baked apples.
Anonymous
Flagstaff, AZ
10/9/2010
Cabbage is not my first love but this recipe is fantastic! I had some red and green cabbage left in the crisper so decided to combine the two, following the recipe as given. This will be a standard for Fall dinners with a pork roast.
BITTEROOT
billings, mt
10/2/2010
