Caraway Cabbage and Cranberries
added 03/07/08
Caraway Cabbage
and Cranberries
Serves 6
Great with pork and
poultry, this salad tastes best when allowed to chill overnight.
2 tsp. olive oil
1 onion, thinly sliced
1 carrot, shredded
1 1/2 lbs. green or red cabbage, quartered, cored, and shredded
2 apples, preferably Golden Delicious, cored and shredded
1/4 cup dried cranberries, chopped
1/2 tsp. ground pepper
1/2 tsp. caraway seeds
1/3 cup cider vinegar
2 Tbs. sugar
1/2 cup water
2 Tbs. chopped flat-leaf (Italian) parsley
Heat the olive oil
in a large saucepan over medium heat. Add the onion and carrot and sauté
until softened slightly, about 5 minutes. Add the cabbage, apples, cranberries,
pepper, caraway seeds, vinegar, sugar, and water. Stir and toss to combine.
Bring to a boil. Reduce heat to medium, cover, and cook, stirring occasionally,
until the cabbage is tender and the liquid has mostly evaporated, about
15 minutes. Stir in the parsley. Serve warm, or refrigerate in a tightly
covered container for up to 24 hours. If needed, reheat in a double boiler.
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