Caraway-Scented Red Cabbage

Photo © Molly Watson
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 4 to 6 servings
Ratings (7)

Caraway seeds and a splash of vinegar make sharp and colorful red cabbage a delicious and beautiful addition to any fall or winter meal.

Note: Use unseasoned rice wine vinegar (the "seasoned" kind has added salt and sugar) in this recipe or another mild vinegar, such as cider vinegar.

What You'll Need

  • 1 head red cabbage
  • 1 teaspoon vegetable or olive oil
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1 tablespoons unseasoned rice wine vinegar or cider vinegar, plus more to taste

How to Make It

  1. Pull off and discard the outer leaves of the cabbage. Using a sharp knife, cut the cabbage in half lengthwise (through ​the core). Cut out and discard the core. Lay the cabbage cut-side down and slice it as thinly as possible (you can also use a mandoline if you have one handy). Set the cabbage aside.
  2. In a large sauté pan or medium pot, heat the oil and caraway seeds over medium-high heat until the seeds sizzle. Add the cabbage and salt. Cook, stirring, to combine everything. Cover and reduce the heat to medium-low. Cook, stirring occasionally, until the cabbage is wilted and tender to the bite, about 15 minutes. Feel free to cook the cabbage longer - up to 30 minutes - if you want it extra-tender.
  1. Sprinkle the cabbage with vinegar. Taste and add more salt and vinegar, if you like. Serve the cabbage hot or warm.
Nutritional Guidelines (per serving)
Calories 60
Total Fat 1 g
Saturated Fat 0 g
Unsaturated Fat 1 g
Cholesterol 0 mg
Sodium 231 mg
Carbohydrates 12 g
Dietary Fiber 5 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)