Braised Red Cabbage with Currants

Yield: 6 servings. Toast the caraway or cumin seeds in a dry skillet until aromatic, about 1 minute. In a large pot, heat the wine over medium heat. Add the onion and salt, and cook, stirring, until the onion softens and smells sweet, about 5 minutes. Add the red cabbage and cook, stirring, over medium-low heat until it wilts a little, about 5 minutes. (Add water as needed to prevent the vegetables from sticking.) Add the caraway or cumin seeds and currants. Combine the vinegar and water or apple juice, and pour the liquid over the cabbage and mix well. The cabbage should become bright red. Preheat the oven to 375=B0F. Lightly oil a 2 quart baking dish and spoon the cabbage and liquid into it. Cover and bake for 45 to 60 minutes. Serve warm or at room temperature. Variation: Omit the currants and substitute 1/2 cup raisins or diced apple.