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Hot Slaw
2 cups of shredded cabbage
3 tablespoons (3/8 stick) of butter
salt and freshly ground pepper
1/3 to 1/2 cup of red wine vinegar
1 1/2 tablespoons of caraway seeds
1 teaspoon of sugar or more
Place cabbage in medium saucepan with enough water to cover. Cook over
medium high heat until crisp-tender, about 6 - 7 minutes. Drain thoroughly.
Melt butter in large skillet over low heat. Increase heat to medium, add
cabbage and toss to coat. Season with salt and pepper to taste. Stir in
vinegar, caraway seeds and sugar. Toss gently and continue cooking over low
heat until heated through and well blended, about 4 - 5 minute. Serve. 4
servings |
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