- 1/4 cup extra-virgin olive oil
- 1 cup chopped onion
- 4 garlic cloves, peeled, crushed
- 1 2 1/2-pound red cabbage, quartered, cut crosswise into 1/2-inch strips
- 1/2 teaspoon caraway seeds
- 1 1/2 cups low-salt chicken broth
- 3 tablespoons red wine vinegar
- Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté until beginning to brown, about 8 minutes. Add cabbage and caraway seeds; sprinkle with salt and pepper. Toss until cabbage is wilted, about 4 minutes. Add broth. Cover, reduce heat to low, and simmer 15 minutes. Add vinegar. Cover and cook until cabbage is tender, stirring occasionally, about 15 minutes. Season with salt and pepper.