Cabbage With Caraway

Recipe by SarahEmmm
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 12mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12 - 1
    head cabbage, depending on size (savoy is great, but use any you like)
  • 12
    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
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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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