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.
Enjoy!