Thursday, July 1, 2010

Tangy Caraway Cabbage

2 tablespoons olive oil
4 green onions, sliced
1 head cabbage, shredded
1/2 tsp. caraway seeds
Kosher salt and black pepper
3/4 cup dry white wine
2 tbsp white wine vinegar

Heat the oil in skillet, add onion and cook until tender. Add coleslaw, caraway seeds, 1/4 teaspoon salt, dash of pepper and cook 2 minutes. Stir in liquids and cook until they nearly evaporate, about 5 minutes.

Adapted from Sausage with Tangy Caraway Cabbage from Real Simple.

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