4 servings
20 minutes prep time
4 cups finely chopped savoy cabbage
1 teaspoon caraway seeds
2 tablespoons butter
the finely grated zest of 1/4 to 1/2 lemon
the juice of 1/2 lemon
Trim and chop the cabbage, and steam or boil it until just tender, with the caraway seed. It should be a minute or two short of being done to your liking. Drain it well.
Keep the cabbage in the pot (or return it there) and put it back on the stove. Add the butter. Grate in the lemon zest, and add the lemon juice. Mix them in well until the butter is melted and the cabbage is re-heated throughout. Serve at once.
2 comments:
Actually I didnt know, as I havent cooked much cabbage because my husband (thinks he) doesn't like it. This sounds delicious, though.. maybe if I try it this way itll change his mind. :)
Worth checking, and see if he's willing to try Savoy cabbage. It has more texture, and doesn't go as flat and soggy as regular cabbage, which may also be part of the problem. I think Savoy has a nicer flavour myself; he might too.
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