Saturday, October 4, 2008

A Favorite Fall Vegetable Dish...

Saute til soft, two thinly sliced red onions (I had to use Walla Walla Sweets-- oh, well) in 2 T. olive oil with 1 t. caraway seeds, 2 t. brown sugar (or rapadura), and 1 t. sea salt. Then add 1 head (1 1/2 to 2 lbs.) sliced red cabbage; a thinly sliced large, firm apple (peel if you like); 3/4 c. water, and 2 1/2 T. cider vinegar. Bring to a boil, reduce to a simmer, cover, and braise...

...and after about half an hour, with a bit of occasional stirring, and a few minutes with the lid off at the end to reduce juices, it turns into this. Pretty, tender, sweet, and delicious. And leftovers taste even better! This is our favorite recipe for this dish, from Peter Berley's wonderful cookbook, The Modern Vegetarian Kitchen.