Sautéed Red Cabbage with Caraway Seeds

A simple sautéed red cabbage dish is bursting with vibrant color and a warm, nutty flavor from caraway seeds. It’s a quick and tasty way to add a healthy, comforting side to any meal.

Quick Kitchen Tips

Use a sharp knife to cut the cabbage thinly for even cooking.
Cook over medium heat to soften the cabbage without burning the seeds.
Stir frequently to prevent sticking and to distribute the flavors evenly.

Ingredients 0/6

1 medium head red cabbage, cut into bite-sized pieces 2 cups water, plus more as needed 2 tablespoons extra-virgin olive oil 2 tablespoons apple cider vinegar 2 teaspoons caraway seeds salt and ground black pepper to taste

Why This Recipe Is So Enjoyable

A flavorful way to enjoy red cabbage, combining its natural sweetness with the warm, nutty taste of caraway seeds. It’s quick to make and adds a beautiful pop of color to any meal.

Directions

Place the chopped cabbage into a large pan. Pour in about 2 cups of water, then drizzle some olive oil and cider vinegar over the top. Sprinkle in the caraway seeds to add a nice flavor. Cover the pan and set the heat to medium. Let it cook gently, giving it a good stir once or twice along the way. If the water starts to evaporate too quickly, add a little more to keep the cabbage steaming. After about 30 minutes, the cabbage should be tender and ready. Finish by seasoning with salt and pepper to taste.

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By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Perfect Side Pairings

Serve alongside roasted meats or grilled sausages for a hearty meal. It also works well as a vibrant side for vegetarian dishes or added to grain bowls for extra crunch and flavor.

Reheating And Storage

Store leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days and can be reheated gently on the stove or in the microwave. Avoid overcooking when reheating to maintain texture.