Prep 10 mins
Cook 2 hrs
This cabbage goes well with pork. It is a traditional Danish dish. The caraway gives it a lovely flavor. You do not add any water with this recipe. It is cooked on the lowest number on your stove - there is enought moisture in thc cabbage that comes out as it slowly cooks. I cover the pot after adding the caraway seeds. Remember to stir each time you pass the stove. As mentioned by Swedish Chef in her review her MIL added an apple - I tried it and it is excellent. Thanks SW
- 4 tablespoons bacon drippings (or other veggie oil)
- 5 cups cabbage, coarsley chopped
- 1 teaspoon caraway seed
- Melt Bacon dripping in a saucepan (or heat oil).
- Add cabbage.
- cook on low heat for 30 minutes.
- Add caraway seeds, continue cooking for at least another 1 1/2 hours. I have had it on for 4 hours.
- Give the pot a stir every time you pass by the stove.
- The cabbage will be golden brown when it is done.
Love the caraway, very good cabbage but we felt it needed salt and pepper, added it at the table. Just happened to be snipping chives from the garden to freeze them, so I added a couple of tablespoons of them to the cabbage, I think it added to the taste. We enjoyed it and will use the recipe again. Thanks Bergy!!
Denmark is close enough to Holland that I don't know which country influenced which, but my Dutch MIL made a dish identical to this...with the addition of apples put into the cabbage. That's the way that I made it, using all of Bergy's incredients but with some nice apple chunks thrown in. Served with a lush pork roast and roasted parsnips, there wasn't a smidge of this dish remaining for leftovers! GREAT simple, easy and tasty recipe, Bergy!
This was very good, I thought I had the caraway but i did not so i just did what was suggested and used a lot of black pepper and garlic salt. I cooked mine for about 3 hours on my very lowest stove top setting and it never did brown but it was very tender and tasty, thank you for a delicious recipe and new technique for cabbage!