Crunchy Braised Red Cabbage and Sprout Slaw
Place the celery seeds and the caraway seeds in a mortar and with a pestle, gently grind the seeds.
Warm the oil in a large frying pan over medium high heat. Add the Brussels sprouts and cook, stirring and shaking the pan occasionally, until the Brussels sprouts are golden on the cut side, about 3 to 4 minutes. Add 3/4 cup of the Riesling and continue to cook until the Brussels sprouts are almost cooked and the Riesling has evaporated, about 3 to 4 minutes. Remove from the pan and set aside in a large bowl.
Melt the butter in the frying pan over medium high heat. Add the cabbage, celery, caraway, and junipers berries and cook just until the cabbage begins to wilt, about 4 minutes. Add the remaining 1/2 cup Riesling and cook until the Riesling has evaporated, about 4 minutes.
Over medium high heat, add the Brussels sprouts to the cabbage and toss gently together. Cook until hot, 2 minutes.
1 teaspoon celery seeds
1 teaspoon caraway seeds
6 juniper berries crushed
1 tablespoon sunflower or vegetable oil
3/4 pound Brussels sprouts, halved
1 ½ cup full-bodied Riesling
2 tablespoons unsalted butter
½ head red cabbage, 1-inch dice