7 Reviews

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!!

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Derf October 08, 2001

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!

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The_Swedish_Chef October 19, 2010

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!

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~Robyn~ January 22, 2010

I made this tonight to go with the Danish Fars. I used a little butter instead of bacon drippings or oil. I don't care for caraway seeds, and I think it was tasty without them! I only used 1/2 a small cabbage, next time I'll use a whole one. This was easy and has made me a cabbage lover!

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Helen1 June 18, 2007

Loved this, Bergy! I think I had mine on for about 2 hours or so.....Made for a lovely lunch with some veggie fritters. Thnx for posting! Made for KcK's Forum's Scandinavia Kitchen.

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Darkhunter October 01, 2010

Thanks for mentioning that it goes well with pork, sounds like it would be perfect with aebleflaesk. So that's what I'll be trying to make this week-end. :-)

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GypsyFlame July 28, 2005
Danish Browned Cabbage With Caraway