This dish has roots in Eastern Europe, where a traditional meal of cabbage and beets can be found on many dinner tables. Raspberry vinegar adds a delicious sweetness, but red wine vinegar can be substituted.
- 1 Tbs. olive oil
- 1 Tbs. whole caraway seeds
- 1 medium onion, sliced (1 1/2 cups)
- 1/2 large red cabbage (2 lb.), cored and thinly sliced
- 2 cups grated carrots
- 1/2 cup dried apricots, cut into 1/2-inch slices
- 1/2 cup raspberry vinegar or red wine vinegar
- 3 Tbs. brown sugar
- 2 tsp. dry mustard
- 1 tsp. ground cumin
- 1 tsp. ground cinnamon
- 1 tsp. salt
- 1/2 cup chopped walnuts
- 1 Tbs. chopped fresh parsley
Heat oil in large skillet over medium heat. Add caraway seeds and cook 1 minute, or until toasted and fragrant, shaking pan often. Add onion, and cook 10 minutes, or until beginning to brown. Stir in cabbage, carrots, apricots, vinegar, brown sugar, mustard, cumin, cinnamon, salt, and 1/2 cup water.
Reduce heat to medium-low, and simmer, covered, 1 hour, stirring occasionally. Remove from heat, and stir in walnuts and parsley.