Caraway Reisling Braised Cabbage

This is especially good with Savoy cabbage, but very fresh green cabbage is a fine substitute.

2 Tbsp. olive oil

1/4 c. thinly sliced onion (or more if you like onion)

1 tsp. caraway seeds

Salt and pepper

1 c. Reisling, or other sweet white wine

Water

1 medium head cabbage, cored and shredded

Saute onion and caraway seeds in the olive oil 2-3 min, or until onion is soft and aromatic. Add wine and 1/2 c. water. Season with salt and pepper. Bring to a low simmer, and cook until the liquid begins to reduce, about 10 min.

Add cabbage and toss well with tongs to coat. Cover and cook until the cabbage begins to wilt, about 15 min. Uncover and cook another 15 minutes, or until most of the liquid has evaporated and the cabbage is very tender.

Season with salt and pepper, to your taste.

Recipe created or adapted by Liz Talley, Urban Graze

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