I’m mostly just adding this here for reference. This isn’t a super complicated dish, it’s just that I don’t want to have to look it up elsewhere.
Traditional german side dish. It’s great on its own but it really shines as a side dish. It’s got a great sweet and sour thing going on.
Generally with recipes you would go heavy on the spices because most recipes don’t add enough. Do not do that in this case with the carraway. If you go too heavy, it will absolutely overpower the dish. Do what I say to do or you will end up with a mouth full of rye bread.
Also, the water is optional. You want this to steam to a large extent while it cooks.
Ingredients
half a head of red cabbage, chopped
2-3 tablespoons red wine or apple cider vinegar (more as needed)
2-3 tablespoons sugar
half an onion, chopped
6-8 cloves garlic, smashed
1 teaspoon caraway seeds (optional)
1/4 cup water
1-2 tablespoons oil
Directions
Take out a saucepan with a lid that will fit all the ingredients.
Add the cabbage, onions, garlic, vinegar, sugar, and oil to the saucepan. Heat on high until the vinegar boils, then turn the heat to low and cover. Simmer covered for at least one hour until the cabbage is mostly softened. If it dries out, add equal parts water and vinegar just to keep it from burning. Stir it regularly., maybe every ten minutes to make sure everything is mixed.
After an hour, add the carraway and another splash of vinegar. Add water if it’s getting low, and continue to cook for another half hour. At this point, it should be done. Remove from heat and let it cool.
eatbensmeat 