Sauteed Red Cabbage

  • 1 tablespoon light olive oil
  • 1 large red onion, quartered and sliced
  • 6 cups thinly shredded red cabbage
  • 1/4 cup dry red wine
  • 3 to 4 tablespoons cider vinegar or red wine vinegar, to taste
  • 3 tablespoons honey
  • 3 tablespoons poppy seeds
  • Salt and freshly ground pepper to taste

Heat the oil in a large skillet or 3-quart saucepan. Add the onion and saute until golden. Add the cabbage, wine, and vinegar. Cover and saute until crisp-tender, about 12 minutes, lifting the lid to stir occasionally.

Stir in the honey and poppy seeds and saute over very low heat, stirring occasionally, another 8 to 10 minutes. Season to taste with salt and pepper, then transfer to a serving container to serve.

  • Yields: 8 to 10 servings
  • Preparation Time: no more than 25 minutes

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