Purple or red cabbage can be as much a part of Oktoberfest as Weiner schnitzel, pork shanks, German potato salad, or any of the other classic dishes. And preparing red cabbage is an exercise in simplicity.
1 medium to small head red cabbage, cored and shredded
1/3 cup extra-virgin olive oil
2 tsp. sea salt as desired
2 teaspoons Frank Davis Vegetable Seasoning
Pinch caraway seeds
In a 4-quart, non-stick Dutch oven, heat about half of the olive oil.
When it’s up to heat (about medium high), drop in the shredded cabbage and stir it around thoroughly to coat the shreds.
Then gently sprinkle on half of the sea salt and half of the vegetable seasoning.
Now toss and toss and toss some more.
When the leaves are fully coated with the oil and the sea salt and the vegetable seasoning, reduce the fire to low, put the lid on the pot, and allow the cabbage to smother down for about 12 to 15 minutes.
At this point, take the cover off the pot, sprinkle on the remaining sea salt, vegetable seasoning, and the caraway seeds, and pour on the remaining olive oil.
Then give the pot one last thorough toss, put the lid back on the pot, turn down the fire to “low,” and let the vegetable sauté for 5 minutes more before setting the pot off to the side to let the residual heat finish the dish.
Serve this red cabbage with anything German . . .as well as with chicken, pork chops, beef ribs, and. . . well, just about any kind of entrée you fix. That’s how well it goes with everything. And it’s best served warm.