1 medium head red cabbage
2 tbsp butter
2 tbsp olive oil
2 tbsp caraway seeds, toasted
1/2 cup vinegar (I used rice wine, but any mild variety will suite this dish)
3 tbsp honey
kosher salt and black pepper, to taste
1. Halve the cabbage, remove the core and slice.
2. Heat the butter and oil in a pot over medium-high heat and add the cabbage. Stir to coat the cabbage with the butter and oil.
3. Add the caraway seeds, vinegar, honey, salt and pepper and stir.
4. Cover the pot, turn the heat to medium-low, and allow the cabbage to cook for 25-30 minutes, or until softened.
I always enjoyed this side dish next to a big hunk of baked macaroni and cheese, and occasionally pot roast or lamb. Feel free to dollop with yogurt.