Sautéed Cabbage/Caraway Seed
1 small head
cabbage (3 cups)
1 chopped sweet
yellow onion (1/2 cup)
½ stick butter
2 teaspoons caraway
seed*
½ teaspoon salt
½ teaspoon fresh ground pepper
Fresh parsley
In a large skillet, melt butter over medium heat. Add onion, cabbage and caraway seed. Sauté and stir over medium heat until
tender. Transfer to a medium serving
bowl. Serve a side dish or over cooked
wide egg noodles. Garnish with Parsley.
*To harvest caraway seeds, wait until the coriander plant
matures fully. Collect the seed heads
when they are turning brown. Place in a paper bag with air holes and hang in a
cool dark place. After seeds drop off,
spread them on a tray made of very fine wire mesh until dry. Store in an airtight container and use a needed.
Carolyn Gass Hardimon, M.
S. Home Economist www.recipeladies.com
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