Braised Red Cabbage

This recipe is quite common in eastern European countries, and of course there are many variations - some are sweeter than others, some use more onions etc. This one is my late Mom's and I love it. It's usually best eaten a day later so the juices can blend. Great with any kind of roast !
Braised Red Cabbage alongside Sauteed Potatoes, Peas and
Portobello Mushrooms

Time: 30 - 45 mins
Effort: Easy
Serves 4

1 small red cabbage
1 medium sized onion, diced
2 tbsp olive oil
1 tbsp salt
1 cup white wine vinegar
1 tbsp caraway seeds
2 -3 tbsp cane sugar (white is ok too)

Cut cabbage into quarters and cut out the core and the base. Then thinly slice each quarter and place in a large glass bowl (I don't recommend a plastic bowl as red cabbage can leave a red stain!). Pour in the vinegar, saving 1 tbsp. Drizzle with salt and caraway seeds, mix well and let sit.

In a medium saucepan, saute the onions in the oil until golden. Remove from heat and mix in the sugar. Return to heat and let bubble for about 5-10 minutes so that the sugar has melted. Careful not to burn it ! Remove from heat, strain the sliced cabbage and then add it to the onions. Mix well and simmer on med/low with cover on for approximately 15 - 25 minutes, stirring from time to time. Taste - the cabbage should be tender and the flavor should be a rich sweet & sour. Adjust the salt / sugar/ vinegar to your liking.