Ingredients
- 2 tablespoons butter
- 1 small head red cabbage, cored and thinly sliced
- salt, to taste
- 1/3 cup water, plus more, to taste
- 1/4 cup red wine
- 2 tablespoons red wine vinegar
- 2 tablespoons white sugar
- caraway seeds, to taste
Directions
-
In a large skillet over medium heat, melt the butter.
-
Add the cabbage to the butter and cook until it begins to soften, about 1-2 minutes.
-
Season the cabbage with the salt.
-
Pour 1/3 cup of the water, the red wine, and the red wine vinegar into the cabbage and stir to combine.
-
Add the sugar and the caraway seeds to the cabbage and stir to combine.
-
Cook the cabbage, while stirring, until the liquid evaporates and the cabbage is tender, about 5 minutes. Add more of the extra water and cook for 3-5 more minutes if the cabbage isn’t quite tender.
-
Serve.