Buttered Cabbage with Caraway Recipe

Name: Buttered Cabbage with Caraway
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Ingredients: 1 (2-pound) head of green cabbage; 4 tablespoons butter; 1 teaspoon caraway seeds; 1/2 teaspoon celery seeds; Salt; 1/2 teaspoon black pepper

Gobsmacked. I thought I was pretty well versed in what one could do with cabbage, addicted to the stuff as I am.

Whether it's braised, stewed, stuffed, boiled, or made into coleslaw, we eat cabbage in every which way around here.

But this, my friends, has to be the easiest way to prepare cabbage and still have it taste great. (Boiled cabbage is probably the easiest, but then what you have is just boiled cabbage.)

Buttered Cabbage with Caraway — Elise Bauer

My mother made something like this the other day with curly cabbage. You just simply blanch the torn or roughly cut cabbage leaves in boiling salted water, drain them, and toss with butter, and seasonings.

Butter and cabbage together? A dream team. And caraway and celery seeds just make them dance.

Buttered Cabbage with Caraway

Prep Time 20 mins

Cook Time 5 mins

Total Time 25 mins

Servings 4 to 6 servings

Cook Mode (Keep screen awake)

1 (2-pound) head green cabbage
4 tablespoons butter
1 teaspoon caraway seeds
1/2 teaspoon celery seeds
Salt
1/2 teaspoon freshly ground black pepper

Boil the water:

Heat a large (8-quart) pot of well-salted water to a boil.
Prep the cabbage:

While the water is heating, prepare the cabbage. Peel away and discard and discolored or old outer leaves. Cut the head of cabbage into quarters, through the core, and cut away and discard the core. Use your hands to tear the cabbage into large (about 1 to 2 inch) pieces. (Or use a knife.)
Boil the leaves for 90 seconds:

Once the water is at a rolling boil, add the torn cabbage leaves to the water. Submerge the leaves in the hot water. Cook for 90 seconds, then drain the pot of its water. Return the cabbage leaves to the pot.
Melt the butter, toss with cabbage, caraway, celery seeds, salt:

Stir 4 tablespoons of butter into the cabbage. The cabbage and the pan are both hot, so the butter should melt quickly in the pan.

If you are using unsalted butter, you will want to add more salt to the cabbage. Start with half a teaspoon and add more if needed.

Sprinkle with caraway seeds, celery seeds, and black pepper, and toss to combine.

Serve immediately. Great with pork, veal, or frankfurters.

Nutrition Facts (per serving)
97	Calories
8g	Fat
7g	Carbs
2g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	97
% Daily Value*
Total Fat 8g	10%
Saturated Fat 5g	24%
Cholesterol 20mg	7%
Sodium 264mg	11%
Total Carbohydrate 7g	3%
Dietary Fiber 2g	9%
Total Sugars 3g
Protein 2g
Vitamin C 44mg	222%
Calcium 65mg	5%
Iron 0mg	2%
Potassium 243mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.