Sauteed Cabbage with Caraway

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Sauteed Cabbage with Caraway

 

 

8 tsp dairy-free margarine

4 tsp vegetable oil

1 large brown (yellow) onion, halved, thinly sliced

4 tsp caraway seeds

1 small red cabbage, outer leaves removed, halved, core removed,

shredded

1/3 cup white wine vinegar

1/4 cup chicken-style broth

salt & ground black pepper, to taste

extra caraway seeds, to serve

 

 

1. Heat the margarine and oil in a large saucepan over medium heat.

Add the onion and caraway seeds, and cook, uncovered, stirring often,

for 5 minutes or until the onion softens slightly.

 

2. Add the cabbage, vinegar and broth. Cover and cook, stirring

occasionally, for 20 to 25 minutes or until the cabbage is soft and

tender. Taste and season with salt and pepper. Spoon into a serving

bowl and sprinkle with caraway seeds.

 

 

 

TIP: This recipe can be made up to 1 day ahead. Keep in an airtight

container in the fridge. Reheat before serving.

 

 

 

Serves 10.