by Rod
(Dallas, TX)
This recipe is used with the Crimson Barley Borscht Recipe.
Red Cabbage with Caraway Seeds
Ingredients:
1 medium head of red cabbage, cut into cubes
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1/2 tablespoon caraway seeds
2 cups of cold water
salt and pepper as desired
Directions:
Clean cabbage and cut into small cubes. Place in a large pan and rinse well.
Add 2 cups of cold water.
Sprinkle on top of cabbage: olive oil, vinegar, and caraway seeds.
Cover and cook at medium temperature about 30 min.,stirring lightly once or twice. Do not overcook.
Add a small amount of extra water if necessary.
Serve as a side dish or on top of Lotus black rice, organic brown rice or oriental buckwheat noodles.
This is excellent topped with cubes of a tangy cheese, such as Horseradish & Chive Havarti.
Comments for Red Cabbage with Caraway Seeds
May 23, 2013
Best preparation
by: Rod
Once this alternate preparation method was discovered, I discarded all other methods:
Clean, then shred a medium head of red cabbage into 3/8″ cubes (or as desired). Rinse cabbage in a cooking pot that allows at least 1″ of space for stirring the cabbage.Add 1/2 cup water, sprinkle on 1/2 tsp caraway seeds, cover and cook on medium heat about 20 min., stirring several times. Add a bit more water if necessary during cooking.While cabbage is cooking, combine 2 tbsp brown sugar, 1/4 tsp salt and 3 tbsp raw apple cider vinegar. Stir, cover and set aside.
When cabbage is cooked to desired tenderness, stir and allow to cool 5 min. Sprinkle on 1/4 tsp black pepper and stir in apple cider mixture.
Serve warm or refrigerate (then reheat or serve as cold salad). Excellent with nonfat plain yogurt – warm a slice of Filabuster Bread to accompany this tasty, nutritional veggie.
May 08, 2013
Sweet & Sour Revision
by: Rod
Great tip, Anonymous, but kick it up a notch (the revised tip): For Sweet and Sour Red Cabbage:Shred cabbage or chop as desired then cook according to recipe, stirring a few times; allow to cool without draining.Stir in prepared mixture of 1/2 cup salad vinegar, 1 tbsp white sugar, 2 tbsp dark brown sugar and 1/2 tsp salt. Then sprinkle on 1/2 tsp dill weed and 1/4 tsp black pepper; stir well to complete.
Serve warm or refrigerate for later use (serve cold or reheated). Excellent with nonfat plain yogurt.
May 07, 2013
Like Sweet and Sour?
by: Anonymous
For Sweet and Sour Red Cabbage: Shred cabbage or chop as desired then cook according to recipe, stirring a few times; allow to cool without draining.Stir in prepared mixture of 1/2 cup salad vinegar, 1 tbsp white sugar, 1/2 tsp salt.Serve warm or refrigerate for later use (serve cold or reheated).
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