Prep 10 mins
Cook 20 mins
Yummy! and low-cal! Cabbage used extensively in Germany and Eastern Europe, but popular all over Europe.
- 4 cups coarsely cut cabbage
- 4 tomatoes, peeled
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 teaspoons caraway seeds
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons all-purpose flour
- Put cabbage and tomatoes in saucepan, and bring to boil.
- Reduce heat and simmer, covered, for about 10 minutes.
- Add salt, pepper, and caraway seed, and simmer for 5 minutes.
- Cream butter with flour, and stir into vegetable mixture.
- Cook, stirring, until thickened.
- Makes 4 servings.
This was such a great side dish to our meal tonight. I was looking for a different way to use cabbage, and found this recipe. I didn't have high hope as to the the outcome as it was cooking, but it turned out delicious. I halved the recipe, used canned mini diced tomatoes and halved the flour called for. The caraway seeds really made the dish. Thanks for posting the recipe.
Was looking for an easy recipe, as I had a few cabbages, & wanted to make something a bit different. This was fantastic, so tasty & easy to make. I didn't have carraway seeds, so I replaced it with some fennel seeds to give the recipe the anise flavour required. The result was absolutely delicious!
I didn't use fresh tomates because I did not have them. Instead I used a can of Italian style stewed tomatoes...this was absolutely great, and so easy to make. Will be making again and next time I am thinking that I am going to use a can of tomatoes with green chilis to get that extra bite! Thanks for a great recipe.