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Chox Rouge Aux Groseille Braise

This Chox Rouge Aux Groseille Braise recipe uses Salt More, Vinegar, and Water Or Apple Juice. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/4 tsp
• 2 tbsp
• 2/3 cup

Method (preview)

1. 1

   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.

2. 2

   Add onion & salt, and saute for 5 min., until onion wilts and smells very sweet.

3. 3

   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.

4. 4

   Mix vinegar and water or apple juice, pour over the cabbage and mix well.

5. 5

   Preheat oven to 375 degrees.

6. 6

   Cover and bake for 45 to 60 minutes.

7. 7

   Serve warm or at room temp. Serves 6.