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Red Cabbage with Shallots and Crispy Capers

Servings: 4 to 6

Braised red cabbage is often paired with sweet elements, like the pomegranate molasses used here. But it also gets a hit of brininess from the crunchy, salty capers.


  • 1/3 cup capers, rinsed and patted dry
  • 3 Tbs. olive oil
  • 9 cups thinly sliced red cabbage
  • 1/2 cup thinly sliced shallots
  • 1 Tbs. caraway seeds
  • 2 cups lower-salt chicken broth
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. pomegranate molasses or balsamic glaze


  • In a large straight-sided skillet or large pot, heat the oil over medium-high heat. Add the capers and fry, stirring occasionally, until crisp, 2 to 3 minutes. Transfer to a paper-towel-lined plate.
  • Add the cabbage, shallots, and caraway seeds to the skillet, and cook, stirring occasionally, until the seeds are aromatic, about 2 minutes. Add the broth, 1/4  tsp. salt, and 1/4 tsp. pepper, and cook, tossing occasionally, until the broth is absorbed and the cabbage is tender, about 15 minutes.
  • Toss with half of the capers, then transfer to a serving bowl or platter. Drizzle with the molasses or glaze, top with the remaining capers, and serve.


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