Total Calories: 62
Remove core from the cabbage head and shred or chop coarsely. Place the chopped cabbage in a bowl and sprinkle salt over it. Allow to the cabbage "to sweat". After about 30 minutes squeeze excess moisture from cabbage and rinse lightly. In a 12-inch Dutch oven over 8-10 briquets or the camp stove on low heat, sauté the caraway seeds and onion in oil or bacon drippings for 3-4 minutes Add the brown sugar, cabbage, vinegar, and wine, and simmer for 30-40 minutes.
Do not overcook. If you need additional cooking liquid, add a bit more wine or champagne. Use a combination of regular cabbage and purple cabbage for a colorful variation! Serve with a pork roast, wild goose or duck!
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