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Monday, March 24, 2014

Boiled and Buttered Cabbage

Flavored with dried caraway seeds and sauteed
until starting to brown and caramelize on the edges.
This is an old German side dish to serve with pork.

1 head of fresh green cabbage
6 cups cold water
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon white sugar
2- 4 tablespoons butter

Place cabbage in a soup pot and cover with water.
Add in the dried caraway seeds and bring to a boil,
lower the heat to a simmer for about 20 minutes
until the head of cabbage is softened and fork tender.
Remove cabbage to cool then cut into serving pieces.
I like to remove the core which is really tough to eat.
Drain water from soup pot and add in the butter, sugar
caraway seeds and the cut up cabbage to cook for
another 15 minutes until starting to brown ad caramelize.
Serve warm.

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