Cabbage with Caraway Seeds
altered from Red Cabbage with Caraway Seeds, Saveur, Issue #22
1⁄4 lb. uncured sausage, casing removed
1 medium onion, peeled and thinly sliced
1⁄4 cup white wine vinegar
1 large head cabbage, cored and shredded
3 tsp. caraway seeds
1 bay leaf
2 1⁄4 cups dry white wine
2 tbsp. honey
2 cloves garlic, peeled and minced
Salt and freshly ground pepper
Cook sausage in a large deep skillet over low heat until browned, about 5 minutes. Increase heat to medium-low, add onions, and cook, stirring occasionally, until onions are soft, about 7 minutes.
Add vinegar if pan is sticking, then cabbage and cook, stirring frequently, for 5 minutes, then add caraway seeds, and bay leaf, and cook 5 more minutes. Increase heat to medium; add wine, honey, and vinegar; and simmer, stirring occasionally, until cabbage is soft and cooking liquid has evaporated, about 45 minutes. Add garlic, and cook 3 minutes. (Add water if liquid evaporates too quickly and cabbage begins to stick to skillet.) Add salt, pepper, and vinegar to taste.
(Optional) Remove cabbage mixture from heat, transfer to a large bowl, cover, and refrigerate overnight to allow flavors to blend. To serve, warm cabbage mixture over low heat, adjusting seasoning with salt, pepper, and vinegar if necessary.
Bacon can be substituted for sausage, just increase the initial cooking time of the meat and keep on a low flame.