Total Time
Prep 15 mins
Cook 40 mins

An interesting dish from Florence Schwartz's "Vegetable Cooking of All Nations (1973). I've not tried it and am posting for ZWT3.

Ingredients Nutrition


  1. In a large pan melt the butter and add the cabbage and onion.
  2. Cook the vegetables, turning with a fork, until they are limp but not browned.
  3. Add the water, tomatoes, salt, caraway seed, and sugar.
  4. Cover and simmer for 30 minutes.
  5. Serve hot, garnished with parsley.

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