Cabbage With Caraway
- Ready In:
- 12mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1⁄2 - 1 head cabbage, depending on size (savoy is great, but use any you like)
- 1⁄2 teaspoon caraway seed (if you don't like caraway, try dill seed)
- 1 teaspoon cooking oil (any type, but don't use olive oil as it could burn)
- 1 tablespoon water
- salt
- pepper
directions
- You will need a pan with a lid which is big enough to hold all the cabbage.
- Using a large knife, cut the cabbage into quarters through the stem.
- Remove and discard the solid white core from the cabbage quarters (just cut off the triangle of core).
- Shred the cabbage quarters into slices about 1/4" wide. Start at the pointed end and angle your slices if the shreds get too long.
- Heat the oil in the pan.
- Add the caraway seeds and sizzle for a minute.
- Add the cabbage and turn it over to coat with the oil.
- Pour in the water and put the lid on.
- Holding 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.
- Check the cabbage - it may need another few minutes if you prefer it softer. It will have wilted down a bit in the pan.
- When it is done to your satisfaction, take it off the stove, season and serve.
- The cabbage should be cooked, but still al dente and slightly glistening with oil, with no water left.
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Reviews
RECIPE SUBMITTED BY
SarahEmmm
United Kingdom
The first 'real cooking' I remember doing was oeufs mollets aux fines herbes when I was about 8. My mother taught me, and I was allowed to make it for my supper about once a month. I graduated to Welsh Rarebit made with cider a year or two later - I was so proud when I made that for supper for my parents and a friend!
Nowadays I am a much lazier cook than I used to be - its many years since I made pastry, but I do usually cook from scratch once a week. I am currently teaching my (non-cooking) German lodgers some simple 'English student' food (can't really call them recipes!) - cheesy beans on toast and corned beef hash went down well. I've promised to cook them a proper English Christmas dinner before they go home.
I love cookery books, but rarely follow a recipe exactly.