Choux Rouge aux Groseille Braise

Desription
Serves this may be refrigerated in dish for 3-4 days and reheated in covered casserole in the oven

Ingredients

 * 1 tbsp whole caraway seeds or cumin seeds
 * 2 tsp dry red wine
 * 1 red or yellow onion thinly sliced
 * ¼ tsp salt, more to taste
 * 1 small red cabbage, thinly sliced
 * ½ cup currants (or raisins)
 * 2 tbsp vinegar (or more to taste) -(red wine, cider or rice)
 * ⅔ cup water or apple juice

Directions

 * 1) Braise red cabbage with currants, toasted caraway or cumin seeds in a roaster oven or frying pan until they smell nutty, about 1 minute in a large pot, heat wine.
 * 2) Add onion and salt, and saute for 5 minutes, until onion wilts and smells very sweet.
 * 3) Add red cabbage and sauté over medium-low heat until it wilts a little, about 5 minutes (add water as needed to prevent sticking).
 * 4) Add caraway or cumin seeds and currants.
 * 5) Mix vinegar and water or apple juice, pour over the cabbage and mix well.
 * 6) Preheat oven to 375 degrees.
 * 7) Lightly oil a 6-8 cup baking dish and spoon the cabbage and liquid into it.
 * 8) Cover and bake for 45 to 60 minutes.
 * 9) Serve warm or at room temp.