Buttered Cabbage with Caraway Recipe

by Elise Bauer
Buttered Cabbage with Caraway Recipe

Ingredients

One head of green cabbage
4 tbsp butter
1 teaspoon caraway seeds
1/2 teaspoon celery seeds
Salt
1/2 teaspoon black pepper

Directions

1 Put water on to boil: Heat a large (8-quart) pot of well salted water to a boil.

2 Prep the cabbage: While the water is heating, prepare the cabbage. Peel away and discard discoloured 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.)

3 Boil 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.

4 Melt 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.

"I love the challenge of working out what I am going to make each time as I nevquite know what I'm It makes me be more adventurous in my cooking rather than just buying my favourites"

— Box Scheme customer

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.