Recipe: Braised Red Cabbage with Currants

BRAISED RED CABBAGE WITH CURRANTS

2 teaspoons dry red wine
1 red or yellow onion, thinly sliced
1/4 to 1/2 teaspoon salt
1 small red cabbage, thinly sliced
water (as needed)
2/3 cup apple juice (or water)
1/2 cup currants
2 to 3 tablespoons red wine vinegar, cider vinegar or rice vinegar
1 tablespoon caraway seeds or cumin seeds, toasted

Preheat oven to 375 degrees F. Lightly oil a 2-quart baking dish and set aside.

Heat the wine in a large non-aluminum saucepan over medium heat. Add the onion and salt, and cook, stirring frequently, until the onion is soft, about 5 minutes.

Add the cabbage, and cook, stirring frequently, over medium-low heat until it wilts slightly, about 5 minutes. Add water as needed to prevent the vegetables from sticking.

Add the apple juice, currants, vinegar and caraway, and mix well. The cabbage should become bright red. Transfer the cabbage mixture into the prepared baking dish, and cover.

Bake until very tender, for 45 to 60 minutes. Remove from oven, and serve warm or at room temperature.

Makes 6 servings
Source: Vegetarian Times Complete Cookbook