Red-Wine Braised Cabbage - Recipe

Red-Wine Braised Cabbage

• 2 tablespoons extra-virgin olive oil (butter is good too if you don’t need vegan)
• 1 white onion, thinly sliced
• 1 large leek, white and light green parts only, cut into thin half-moons and thoroughly rinsed
• 1 smallish red cabbage, cored and thinly sliced
• 1 ½ cups dry red wine
• 1 teaspoon caraway seeds
• several grinds fresh ground black pepper
• 1 1/2 teaspoons Kosher salt

1. Put the oil in a 4 quart or larger Dutch oven (or other pot with a lid) over medium-high heat. Add the onion and leek and cook for 3 minutes, stirring occasionally.
2. Add the cabbage, wine, caraway seeds, black pepper, and salt and mix well. Bring to a simmer, lower the heat to medium-low, cover, and cook for 20 minutes or so until the cabbage is becoming fairly tender.
3. Remove the lid and continue cooking until the cabbage is quite tender and the liquid is reduced to just about 1/8” on the bottom of the pot. Taste and adjust seasoning, adding a little more salt if needed. Serve immediately.