Braised Red Cabbage. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ. Recipe: 2 teaspoons of (EVOO)Extra Virgin Olive Oil. 2 onions cut in half lengthwise and thinly sliced. 1 red cabbage halved cored and sliced. 2/3 cup of reduced-sodium chicken broth OR vegetable broth. 1 teaspoon of caraway seeds. 1 teaspoon of white sugar. 1/4 cup of white vinegar. SeaSalt & freshly ground black pepper to taste. Heat oil in a large pot medium heat. Add onions and cook stirring until the onions start to turn golden about 8 minutes. Add cabbage cook stirring occasionally, until cabbage wilts about 5 minutes. Stir in broth caraway seeds,salt,pepper and sugar bring to a simmer. Cover and cook over low heat until very tender 15 to 20 minutes. Uncover and stir in vinegar. Increase heat to high and cook stirring occasionally until most of the liquid has evaporated 8 to 10 minutes. Season with salt and pepper. 4-6 servings.