This is my mother's recipe - I don't know where she got it from. It is a great way to cook cabbage, which leaves it slightly crunchy and tasting delicious. Nothing like the awful boiled cabbage you remember from school! Cabbage is very good for you, as it contains anti-oxidants, vitamin C and all sorts of other things. Try this as a vegetable with chops or burgers and plain boiled potatoes. You can use leftover cabbage and potato to make Bubble and Squeak.
My Private Note
Units: US | Metric
- 1You will need a pan with a lid which is big enough to hold all the cabbage.
- 2Using a large knife, cut the cabbage into quarters through the stem.
- 3Remove and discard the solid white core from the cabbage quarters (just cut off the triangle of core).
- 4Shred the cabbage quarters into slices about 1/4" wide. Start at the pointed end and angle your slices if the shreds get too long.
- 5Heat the oil in the pan.
- 6Add the caraway seeds and sizzle for a minute.
- 7Add the cabbage and turn it over to coat with the oil.
- 8Pour in the water and put the lid on.
- 9Holding the lid on the pan, shake it about a bit to mix everything up, then put back on the stove for about 5 minutes, shaking it about or stirring every couple of minutes.
- 10Check the cabbage - it may need another few minutes if you prefer it softer. It will have wilted down a bit in the pan.
- 11When it is done to your satisfaction, take it off the stove, season and serve.
- 12The cabbage should be cooked, but still al dente and slightly glistening with oil, with no water left.
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Nutritional Facts for Cabbage With Caraway
Serving Size: 1 (118 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 38.0
- Calories from Fat 11
- Total Fat 1.3 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 20.5 mg
- Total Carbohydrate 6.4 g
- Dietary Fiber 2.7 g
- Sugars 4.0 g
- Protein 1.6 g