Hungarian Red Cabbage (My Way)

Time: 1 1/2 hours
Effort: Easy
Serves: 4-6

1 medium sized red cabbage, shredded like coleslaw
1 cup white wine vinegar
2 tbsp caraway seeds
2 tbsp sea salt (fine)
1 large onion, sliced thin
2 tbsp olive oil
1/2 cup cane sugar

Soak the shredded cabbage with the salt, vinegar and caraway seeds in a large glass bowl for approximately 30 minutes. (I don't recommend using a plastic bowl as red cabbage will leave it stained). Using a strainer, strain off the excess vinegar. In a large saucepan, saute the onion in the olive oil until transparent, then add the sugar and stir constantly until melted - careful not to burn it ! Add the cabbage and mix vigorously to coat with the sugar mixtrure, then add a little water, cover and simmer on low for approximately one hour, stirring from time to time, until the cabbage is tender. The taste should be  sweet-sour, so at this point you may adjust the sugar/ salt to your liking, even adding a little more vinegar if you wish.