Christmas Red Cabbage With Caraway Seeds
Source of Recipe
Your County
Recipe Introduction
The secret to this dish is blending the ingredients, keep tasting at every stage and adjust the precise balance to meet your needs. Variations of this recipe use; apple, garlic and beetroot
List of Ingredients
1 red cabbage finely chopped
2 shallots finely chopped
4 tbs of cranberry sauce
1 tsp red wine vinegar
2 tsp of carraway seeds
a splash of olive oil
a large knob of butter
salt and pepper to taste
Recipe
Cover the bottom of a large heavy bottomed saucepan with olive oil, gently heat, add the shallots and cook for about five minutes.
Add the dry cabbage and stir, mixing in the shallots and coating the cabbage with oil.
Introduce the vinegar, carraway seeds, and salt and pepper to taste and mix well.
Reduce the heat and add enough water to completely cover the cabbage, bring gently to the boil cover and allow to simmer for at least an hour and a half. Don't let the cabbage dry out, add more water if necessary but only as a last resort. If the cabbage is a little acidic for your taste add more cranberry sauce or a little brown sugar but do this as early as possible, don't wait until the cabbage is cooked..
When the cabbage is ready (taste to find out) drain, add a large knob of butter stir in, then the last tbs of Cranberry and stir again, add freshly ground pepper to taste.
You can serve hot or allow to cool or reheat later depending on your precise need.
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