Finnish Caraway Cabbage
An interesting dish from Florence Schwartz's "Vegetable Cooking of All Nations (1973). I've not tried it and am posting for ZWT3.
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DIRECTIONS
- In a large pan melt the butter and add the cabbage and onion.
- Cook the vegetables, turning with a fork, until they are limp but not browned.
- Add the water, tomatoes, salt, caraway seed, and sugar.
- Cover and simmer for 30 minutes.
- Serve hot, garnished with parsley.
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