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Sweet & Sour Red Cabbage
by Mark Hodesh
I developed this recipe when I owned the Castine Inn in Castine, Maine.
- 2 med heads red cabbage, cored and sliced thinly
- 1 lg cooking onion, diced
- 1/3 lb butter
- 1 cup cider vinegar
- 1 cup white wine
- 1 cup brown sugar
- 2 Tbsp caraway seed
- Sweat onion in butter until soft.
- Add rest of ingredients and cook covered over low heat until cabbage is tender - about 45 minutes.
- Uncover near end to reduce liquid as needed.
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