Caraway-Scented Red Cabbage

red cabbage

Molly Watson

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
60 Calories
1g Fat
12g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 60
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 231mg 10%
Total Carbohydrate 12g 4%
Dietary Fiber 5g 19%
Protein 3g
Calcium 85mg 7%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps 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.

  3. 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.

  4. Sprinkle the cabbage with vinegar. Taste and add more salt and vinegar, if you like. Serve the cabbage hot or warm.