This is a perfect warm and filling dish for the winter months. It's like a goulash, but without the meat. Of course, it's possible to add fake meat, but I like to let the natural flavours of the ingredients stand on their own.
I use a seasoning mix of caraway seeds, garlic and paprika. To add extra umami dimensions, I use just a bit of tamari sauce.
Begin by sauteing the caraway seeds in olive oil. Toast them lightly and keep a watchful eye since they can burn easily. To the hot oil and caraway, add chopped onions, celery, carrots and peppers. Allow them to soften, but not brown - browning can add bitterness.
Then, add shredded or chopped red and white cabbage. I also like to add a can of stewed tomatoes since fresh ones are hard to come by in the winter. Fill the pan with enough water so that the mixture is submerged. Add a bit of salt to suit your taste, keeping in mind that the stew will reduce while cooking. You can always add more salt to finish the dish, but you can't take any out.
Bring the stew to a boil and then reduce to a low simmer. Continue cooking until the cabbage is tender.
I like to serve it over rice!