Braised Red Cabbage with Caraway Seeds

This recipe takes a German-influenced classic and tweaks it to conform with an anti-inflammatory anti-cancer diet. It is vegan but pairs well with hearty cuts of meat such as pork chops. For details read my blog post here.

Yield: Serves 8

Active Time: 30 min

Total Time: 1 hr 30 min

INGREDIENTS

  • 1/4 cup extra-virgin olive oil 

  • 1 medium yellow or red onion, finely chopped

  • 1 head red cabbage (about 3 pounds), cored and shredded

  • 1/2 cup dry red wine

  • 1/3 cup organic apple cider vinegar

  • 2 teaspoons caraway seeds

  • 2 teaspoons mustard seeds

  • Salt and freshly ground pepper

  • optional - 2 tsp Erythritol, Swerve or other zero-glycemic sweetener

DIRECTIONS

  1. In a large, heavy skillet, heat the olive oil on medium low heat. Add the onion and cook over moderately low heat, stirring, until softened, about 4-6 minutes (depending on how heavy the pan is.) If using Instant Pot, set to Saute and when heated, add the oil and onions and follow the next few steps.

  2. Add the red cabbage and cook over moderate heat, stirring occasionally, until slightly wilted, about 8-10 minutes. Stir in the red wine and cook until evaporated.

  3. Add the cider vinegar and bring to a simmer. Stir in the caraway seeds and mustard seeds and season with salt and pepper.

  4. Cover, reduce the heat to low and cook, stirring occasionally, until the cabbage is tender, about 1 hour. If using Instant Pot cancel Saute setting and select Pressure Cook/Manual . Select 10 minutes. When cooking time has finished wait 10 minutes then release Venting valve. Turn off the pot and when pin pops up, open the lid carefully.

  5. Transfer to a bowl and serve.