Ingredients
- 1/2 large head red cabbage, finely shredded, divided
- 1 cup rice wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon caraway seeds
- Salt and freshly ground pepper
Directions
Place vinegar and oil in a small saucepan and bring to a boil Place 3/4 of the cabbage in a large bowl and add the hot vinegar mixture and stir well. Add the caraway seed and season with salt and pepper to taste. Mix together all ingredients and season with salt and pepper to taste. Let sit at room temperature for 1 hour, until wilted. Just before serving, add the remaining raw cabbage.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By bkanoff_653666
Ephrata, WA
on February 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Had no caraway seed so I tried Fennel seed. I really liked the slight licorice flavor. Overall this slaw surprised me for it's flavor and ease. Makes a lot but that's OK.
By richcourtright_...
Rancho Cucamong...
on June 25, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was very tasty. Next time, I'll try a couple of changes though. I thought the caraway seed was much too powerful a flavor at the quantity given. I'll back that off to a teaspoon next time. After a couple of hours in the fridge, the caraway becomes really powerful. Also, I'll up the oil a little next time and maybe add just a hint of citrus to it to cut the vinegar taste down a little. Overall, it was very good though.
Read all 2 reviews