1 tbsp whole caraway seeds =or=- cumin see, ds
2 tsp dry red wine
1 red or yellow onion thinly sliced
1/4 tsp salt, more to taste
1 small red cabbage, thinly sliced
1/2 cup currants (or raisins)
2 tbsp vinegar (or more to taste) (red win, e, cider or rice)
2/3 cup water or apple juice
Directions
Toast caraway or cumin seeds in a roaster oven or frying pan until
they smell nutty, about 1 min. In a large pot, heat wine. Add onion
& salt, and saute for 5 min., until onion wilts and smells very
sweet. Add red cabbageand saute over medium-low heat until it wilts a
little, about 5 min. (Add water as needed to prevent sticking.) Add
caraway or cumin seeds and currants. Mix vinegar and water or apple
juice, pour over the cabbage and mix well. Preheat oven to 375
degrees. Lightly oil a 6-8 cup baking dish and spoon the cabbage and
liquid into it. Cover and bake for 45 to 60 minutes. Serve warm or at
room temp. Serves 6. This may be refrigerated in dish for 3-4 days
and reheated in covered casserole in the oven.
Servings: 6 servings
Braised Red Cabbage With Currants Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
We can follow the history of `recipes` way back into the distant past, in truth as far into history as ancient Egypt, and possibly even further. However, these, ancient recipes were just very simple pictorial recipes for preparing food.
Later on, there are two interesting recipe books which appeared in the 1300s - a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the curry that is familiar to us all today, but instead recipes for the types of food served to the rich people of those days. By the time we get to the 20th century, recipe books are starting to become popular mostly as a result of more people being able to read, more free time and being a little richer. |
We hope you enjoy this Braised Red Cabbage With Currants recipe.
