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Buttered Cabbage with Caraway
Buttered Cabbage with Caraway
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Tender cabbage leaves, cooked in seasoned water, mixed with butter, caraway, and celery seeds.
Ingredients:
  • One 2-pound head of green cabbage
  • 4 Tbsp butter
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon celery seeds
  • Salt
  • 1/2 teaspoon black pepper
Instructions:
  • Boil well-salted water in a large pot.
  • Prepare the cabbage: Remove and discard any damaged outer leaves. Cut the cabbage in quarters, remove and discard the core. Tear the cabbage into large pieces, about 1 to 2 inches.
  • Blanch cabbage leaves for 90 seconds: Add torn cabbage leaves to boiling water and cook for 90 seconds. Drain and return to pot.
  • Melt butter and mix with cabbage: Stir in 4 tablespoons of butter until melted. The hot cabbage and pan will quickly melt the butter. If using unsalted butter, add extra salt to taste, starting with half a teaspoon. Sprinkle with caraway seeds, celery seeds, and black pepper, then toss to blend. Serve promptly. Ideal accompaniment for pork, veal, or frankfurters.

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