Ingredients

• 2 teaspoons vegetable oil, preferably canola oil
• 2 onions, cut in half lengthwise and thinly sliced
• 1 red cabbage (about 3 pounds), halved, cored and sliced
• 2/3 cup defatted reduced-sodium chicken broth or vegetable broth
• 1 teaspoon caraway seeds
• 1 teaspoon sugar
• 1/4 cup white vinegar
• Salt & freshly ground black pepper to taste

Directions

1. Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook, stirring, until the onions start to turn golden, about 8 minutes. Add cabbage

2. and cook, stirring occasionally, until the cabbage wilts, about 5 minutes. Stir in broth, caraway seeds and sugar; bring to a simmer. Cover and cook over low heat until very tender, 15 to 20 minutes. Uncover and stir in vinegar. Increase heat to high, and cook, stirring occasionally, until most of the liquid has evaporated, 8 to 10 minutes. Season with salt and pepper. (The recipe can be made ahead and stored, covered, in the refrigerator for up to 2 days. Reheat gently over low heat or in the microwave.)

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