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My husband loves to snack on red cabbage (which incidentally has 10 times more vitamin A and twice as much iron as green cabbage), usually slicing it into wedges and dipping them in mayonnaise. He recently went out of town for a few days, leaving half of his highly regarded red cabbage in the refrigerator, which I quickly claimed, and with a few yummy additions, completely transformed this humble vegetable.


braised red cabbage

2 tablespoons butter

1/2 head red cabbage, cored and thinly sliced

1/2 teaspoon salt

1/4 teaspoon black pepper

2 ounces water

2 tablespoons red wine

2 tablespoons red wine vinegar

1 tablespoon sugar

1 pinch caraway seeds

Melt butter in a large skillet over medium heat. Cook cabbage with salt and pepper until it begins to soften, 1 to 2 minutes. Add water, wine, and vinegar, stirring to combine. Stir in sugar and caraway seeds.

Continue to cook, stirring, until liquid has evaporated, about 5 minutes.