- 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
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.