Cabbage With Caraway

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.

• Ready In: 12 mins
• 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

1. You will need a pan with a lid which is big enough to hold all the cabbage.
2. Using a large knife, cut the cabbage into quarters through the stem.
3. Remove and discard the solid white core from the cabbage quarters (just cut off the triangle of core).
4. 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.
5. Heat the oil in the pan.
6. Add the caraway seeds and sizzle for a minute.
7. Add the cabbage and turn it over to coat with the oil.
8. Pour in the water and put the lid on.
9. 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.
10. Check the cabbage - it may need another few minutes if you prefer it softer. It will have wilted down a bit in the pan.
11. When it is done to your satisfaction, take it off the stove, season and serve.
12. The cabbage should be cooked, but still al dente and slightly glistening with oil, with no water left.