Choux Rouge aux Groseille Braise

Description
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Ingredients

 * 1 	tbsp  	Whole caraway seeds
 * -=OR=- Cumin seeds
 * 2 	tsp 	Dry red wine
 * 1 		Red or yellow onion
 * - thinly sliced
 * 1/4 	tsp 	Salt, more to taste
 * 1 	small 	Red cabbage, thinly sliced
 * 1/2 	cup 	Currants (or raisins)
 * 2 	tbsp 	Vinegar (or more to taste)
 * -(red wine, cider or rice)
 * 2/3 	cup 	Water or apple juice

Directions
1 	braised red cabbage with currants toast caraway or cumin seeds in a roaster oven or frying pan until they smell nutty, about 1 min. in a large pot, heat wine.

2 	Add onion & salt, and saute for 5 min., until onion wilts and smells very sweet.

3 	Add red cabbageand saute over medium-low heat until it wilts a little, about 5 min. (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.

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