Braised Red Cabbage With Caraway Seeds

How to re-create this recipe:

Ingredients:

(Serves 6-8)

• 1 Red Cabbage
• 1 Sweet Vidalia Onion
• 4 Tbsp of Unsalted Butter
• 1/4th cup of Red Wine Vinegar
• 1.5 Tsp of Caraway Seeds
• 1 Tsp of honey
• 2 Bay Leaves
• Salt and Black Pepper to taste

Putting it together:

1. Remove the outermost leaves of your cabbage, quarter it and cut out the white core from the center. 
2. Thinly slice the quartered sections vertically and set aside. Pre-heat a large saute pan or braising pan with the 4 Tbsp of butter on medium heat. Small dice your onion or slice it thinly. 
3. Once the Butter is all melted add your onions and saute for about 5-6 minutes until they are translucent. Add your cabbage and Saute it for 5-6 minutes, stirring occasionally. It should wilt down and slightly soften. Add your bay leaves, honey, red wine vinegar, caraway seeds, and the salt and black pepper (about 1 tsp of salt and 1/2 a tsp of pepper). Give that a good stir. 
4. Braise the cabbage for another 10 minutes or more until it has nicely softened and you adjusted your seasoning to taste. 

Nourishment for your body: Red Cabbage belongs to the Cruciferous vegetable family. Other Cruciferous veggies include Broccoli, Cauliflower and Kale. Research has shown that not only eating a diet high in Cruciferous Veggies can reduce inflammation but also reduce the risk of getting certain types of cancer. Red Cabbage is high in Vitamins C, K and fiber. Due to it’s Red color pigment, it contains something called Anthocyanins. This powerful pigment has shown to also reduce the risk of heart disease and could lower blood pressure. 

Tips when cooking: Red Cabbage is a fantastic, inexpensive addition to a multitude of dishes. You can shave it raw as a topping for tacos or add it when making juices.This particular side dish goes with just about anything. I recommend pairing it with crispy, seared Salmon, marinated Tofu ‘Steaks’, Steak, Meatballs, Creamy Mashed Potatoes. Adding sliced Granny smith apples while cooking is a popular way to make Braised Red Cabbage. I personally love adding Caraway seeds because I think it adds a depth of flavor. Caraway seeds have a slight licorice flavor and peppery bite. If you ever had dark Rye Pumperknickel Bread that’s what it tastes like. This can last in your fridge for about 2 days and tastes just as good re-heated.