Caraway Red Cabbage

I had a large head of red cabbage in the garden, so I cooked it up this evening. We have a favorite way to make it–a recipe handed down from my Dad’s Belgian family.

Ingredients:
2 Tb butter
1 c chopped onion
1/4 c sugar
2 1/2 t salt
1 1/2 t caraway seeds
1 c vinegar
3/4 c water
1 large (about 3 pound) red cabbage, shredded

Saute onions until golden in hot butter in large saucepan; stir in sugar. Add remaining ingredients. Simmer, covered, stirring occasionally, about 35 minutes or until cabbage is tender.

I don’t exactly follow the recipe; I used stevia instead of sugar, and I don’t bother sauteing the onions. I just omit the butter and throw the onions in raw and let them cook with the cabbage. This is delicious! We enjoy it for a meal, and then I freeze the rest in meal-size bags for winter. If any of my uncles read this, maybe they will remember who hand-wrote the recipe on a page for my mom’s cookbook? Thank you, which ever one did that, for passing on this recipe! Another generation is now enjoying it–my daughter loves it!

I got some other food put up for winter today, also–28 pounds of sourkraut, 16 quarts of green beans, and also made about 4 pounds of butter. Since there was extra space in the canner, I put in four jars of chick peas. I hadn’t soaked them, but they cooked up nice and soft in the 25 minutes I processed the green beans at 10 pounds pressure. We’ll just use them soon, since they didn’t get the 90 minutes processing they need to be shelf-stable. It was a way to take full advantage of the fuel to heat the canner.