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| Red Cabbage
6 cups of finely cut red cabbage, about 2 pounds
3 tablespoons of finely cut shallots or onion
6 tablespoons of butter
6 tablespoons of light brown sugar
6 tablespoons of tarragon vinegar
1 tablespoon of caraway seeds
salt and pepper to taste |
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Soak the finely cut red cabbage in cold water while you prepare the finely cut shallots or onions. Cook these gently for a minute or 2 in 4 tablespoons of butter. Add the light brown sugar, tarragon vinegar and caraway seeds. Drain the cabbage and add it to the cooked shallots. Cook, gently, stirring frequently for 25 minutes. Season to taste with about 1 1/2 teaspoons of salt and 3/4 teaspoon of coarsely ground pepper. Place over boiling water until ready to serve, at which time add 2 additional tablespoons of butter. Stir until the butter is melted, place cabbage in a hot vegetable dish and serve at once. Serves 6
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