1 tb Whole caraway seeds

           -=OR=- Cumin seeds
      2 ts Dry red wine

      1    Red or yellow onion

           - thinly sliced
    1/4 ts Salt; more to taste

      1 sm Red cabbage; thinly sliced

    1/2 c  Currants (or raisins)

      2 tb Vinegar (or more to taste)

           -(red wine, cider or rice)
    2/3 c  Water or apple juice

  (Braised Red Cabbage with Currants) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Toast caraway or cumin seeds in a roaster oven or frying pan until they
  smell nutty, about 1 min.  In a large pot, heat wine. Add onion & salt, and
  saute for 5 min., until onion wilts and smells very sweet. Add red
  cabbageand saute over medium-low heat until it wilts a little, about 5 min.
  (Add water as needed to prevent sticking.) Add caraway or cumin seeds and
  currants.  Mix vinegar and water or apple juice, pour over the cabbage and
  mix well.  Preheat oven to 375 degrees. Lightly oil a 6-8 cup baking dish
  and spoon the cabbage and liquid into it. Cover and bake for 45 to 60
  minutes. Serve warm or at room temp. Serves 6.  This may be refrigerated in
  dish for 3-4 days and reheated in covered casserole in the oven.
  From: the January 1993 issue of Vegetarian Times
  FROM:    JANICE MESSALI   (SWSH14B)