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Finding myself accidentally with a head of red cabbage, no idea what to do with it, and Mario Batali's Molto Italiano, I whipped up this potent, sweet and sour dish.
Mario tends to go a bit overboard with the vinegar, and this dish was no exception. I was a little overwhelmed by the dosage of red wine vinegar and rinsed off a bit of it with additional water. However, the recipe is growing on me a bit.
To make this, saute caraway seeds and red onion before adding sliced red cabbage. Cook until the cabbage is very soft. Add red wine vinegar, sugar, and salt to taste. Be prepared for some strong flavors!
Here's a similar, milder version on Epicurious by Lidia.
http://www.epicurious.com/recipes/food/views/Braised-Red-Cabbage-with-Vinegar-361255
Mario, take me back! I didn't say so here, but this dish, of which I ate constantly over the next few days, grew on me more and more. I just made it again, but did not use Mario's portions. This caused regret. Embrace the vinegar and caraway seeds!