Meals Matter

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Contributed By: dbaize
Dr. Weil's Recipe of the Day

The acid from the vinegar in this dish helps the red cabbage keep its color. Without it, the cabbage turns blue!

Ingredients

2 tsp Vegetable oil, preferably canola oil

2 Oions, cut in half lengthwise and thinly sliced

1 Red cabbage (about 3 pounds), halved, cored and sliced

2/3 cup Defatted reduced-sodium chickn broth or vegetable broth

1 tsp Caraway seeds

1 tsp Sugar

1/4 cup White vinegar

Salt & freshly ground black pepper to taste

Preparation

Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook, stirring, until the onions start to turn golden, about 8 minutes. Add cabbage and cook, stirring occasionally, until the cabbage wilts, about 5 minutes. Stir in broth, caraway seeds and sugar; bring to a simmer. Cover and cook over low heat until very tender, 15-20 minutes. Uncover and stir in vinegar. Increase heat to high, and cook, sirring occasionally, until most of the liquid has evaporated, 8 to 10 minutes. Season with salt and pepper.

Cook's Notes

The recipe can be made ahead and stored, covered, in the refrigerator for up to 2 days. Reheat gently over low heat or in the microwave.

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