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Simple braised red cabbage

Braised red cabbage is a very popular side-dish in Hungarian cuisine, particularly with poultry, roasted game and sausages. Unfortunately many Hungarians tend to overcook it, almost to a mushy consistency. My version is more tasty and healthy as I only cook it until the cabbage is al dente, and instead of sugar I use honey.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium red cabbage
  • 1 small red onion
  • 2 Tbsp cider vinegar
  • 1 or 2 tsps honey
  • 1 tsp caraway seeds
  • 1 Tbsp oil
  • salt and pepper

Method
 

  1. Remove the outer cabbage leaves, shred or plane the rest into thin strips.
  2. Finely chop the onion.
  3. Heat the oil in a saucepan. Add the onion and cook on low heat until softened. Add cabbage, stir for a minute, then add the vinegar and honey.
  4. Simmer under cover for 15-25 minutes until you reach the desired crunchiness or tenderness.
  5. Season to taste - adjust the honey or the vinegar, if needed.