Although all cabbage contains vitamin C, the red variety packs the most, providing nearly two-thirds of the recommended daily allowance in a 1-cup serving. If you have a food processor, use the grating attachment for easy cabbage shredding.
- 3 tablespoon vinegar, red wine
- 1 teaspoon caraway seeds
- pepper, black ground
MAKE-AHEAD: Cabbage can be braised up to 1 day in advance and stored in a covered container in the refrigerator. Reheat in a microwave or on the stove top before serving.
Each serving is 1 cup.
Heat oil over medium heat in a large nonstick saucepan. Add onion and cook until softened, about 5 minutes. Stir in cabbage, broth, vinegar, and caraway seeds, if using. Bring mixture to a simmer, cover, reduce heat to low, and cook until cabbage is very soft, about 1 hour. Season to taste with salt and pepper. Serve warm.