1/2 medium red cabbage, thinly sliced (about 1 1/4 pounds)
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 carrots, grated
2 tablespoons cider vinegar
1/2 teaspoon caraway seeds
How to Make It
Melt butter in a large skillet over medium heat. Add onion, and saute 5 minutes or until tender. Add cabbage; cook, stirring often, 2 minutes. Add 1/4 cup water, salt, and pepper; cook, covered, 10 minutes or until cabbage is crisp-tender. Stir in carrot, vinegar, and caraway seeds; cook, uncovered, 5 minutes. Serve warm.
NOTE: This dish may be made up to a day in advance and reheated.