- 2 tablespoons olive oil
- 1 small head red cabbage, shredded (about 8 cups)
- 2 tablespoons caraway seeds
- kosher salt and black pepper
- 2 tablespoons apple cider vinegar
- Heat the oil in a large pot over medium-high heat. Add the cabbage, caraway, ⅓ cup water, 2 teaspoons salt, and ½ teaspoon pepper. Cook, stirring occasionally, until the cabbage is very tender, 7 to 9 minutes. Stir in the vinegar.
- Serve warm or at room temperature.