Sunny Sauer-Cabbage

This started out as leftovers, but looked so pretty cooking up, and tasted so nice, that I had to post it here. The ribboned carrot turns plain old cabbage beautifully golden, hence the "Sunny" part of the recipe. Sauerkraut gives this a bit of vinegary bite that is a great match for main dishes with sweet sauces or marinades.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1⁄2 small cabbage
• 4  large carrots, peeled
• 1 -2  tablespoon olive oil
• 2  teaspoons caraway seeds
• 2 -4  garlic cloves, minced
• 2  cups sauerkraut, mostly drained

Directions

1. Core cabbage and cut into 1 cm wide ribbons.
2. Use a vegetable peeler to make long ribbons from the carrots (the cores will be difficult to ribbon; reserve for other use).
3. Heat olive oil in a large frying pan. Add caraway seeds and cook for a few seconds, until their color starts to change.
4. Add garlic and cook for 30 seconds, then add cabbage. Cover and cook 5 minutes, until cabbage is slightly softened (but still crisp).
5. Mix in carrots and sauerkraut, re-cover, and cook until carrot ribbons are tender (one to two minutes). If there is excess liquid, cook uncovered in this step, until liquid is evaporated.