Recipe by Lidia Bastianich, from the October 2010 issue of Bon Appetit magazine. Subscribe at .
Ingredients
1/4 cup extra-virgin olive oil
1 cup chopped onion
4 garlic cloves, peeled, crushed
1 red cabbage, about 2 1/2pounds, quartered, cut crosswise into 1/2-inch strips
1/2 teaspoon caraway seeds
1 1/2 cups low-salt chicken broth
3 tablespoons red wine vinegar
Directions
Heat oil in heavy large pot over medium-high heat. Add onion and garlic; saute until beginning to brown, about 8 minutes. Add cabbage and caraway seeds; sprinkle with salt and pepper. Toss until cabbage is wilted, about 4 minutes. Add broth. Cover, reduce heat to low, and simmer 15 minutes. Add vinegar. Cover and cook until cabbage is tender, stirring occasionally, about 15 minutes. Season with salt and pepper.
