|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 4g||13%|
|Total Sugars 4g|
|Vitamin C 46mg||231%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
1 head red cabbage
1 teaspoon vegetable oil, or olive oil
1/2 teaspoon caraway seeds
1/2 teaspoon fine sea salt, plus more to taste
1 tablespoon unseasoned rice wine vinegar, or cider vinegar, plus more to taste
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.
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.
Sprinkle the cabbage with vinegar. Taste and add more salt and vinegar, if you like. Serve the cabbage hot or warm.