3 T extra virgin olive oil
2 medium onions, halved and sliced thin
2 garlic cloves, minced
10 c thinly sliced red cabbage
1 t caraway seeds; or 1 t dried dill weed or ground fennel
salt and pepper, to taste
3/4 c broth or water
1/4 c minced fresh parsley, optional
2 T balsamic vinegar or other vinegar

1. Heat the oil in a large casserole or Dutch oven. Add the onions and cook over medium heat for about 8 minutes. Add the garlic and cook until fragrant, another minute.

2. Add the cabbage, a few cups at a time, stirring to combine with the oil/onion mixture until all the cabbage is in. Stir in the dried herb, salt, and pepper. Cover and cook, stirring several times, until the cabbage has partially wilted, about 5 minutes.

3. Stir in the broth, cover, and continue cooking until the cabbage is tender, about 10 more minutes or to your preference. Uncover and simmer until any liquid in the pan evaporates. Stir in the parsley, if using, and vinegar and serve.