Though called the Pennsylvania Dutch, Lancaster’s natives come from German stock and treat the cabbage with respect. Dishes like this one are first served during the harvest season and enjoyed all winter long.

Serves 8.

INGREDIENTS

  • 3 tablespoons butter
  • 1 red onion, halved, thinly sliced
  • 1 3/4 teaspoons caraway seeds
  • 1 2-pound head red cabbage, cored, thinly sliced (about 12 cups)
  • 1/3 cup red wine vinegar
  • 1/4 cup sugar
  • 1/4 cup minced fresh dill

    DIRECTIONS

    Melt butter in large pot over medium heat. Add onion and caraway. Cover; cook 3 minutes. Add cabbage. Cover; cook until cabbage begins to soften, stirring occasionally, about 6 minutes. Add vinegar and sugar; cook until cabbage is crisp-tender, stirring often, about 4 minutes longer. Add dill. Season with salt and pepper.