Wednesday, 30 March 2011

Lemon-Caraway Cabbage

Everyone knows (yes?) about adding caraway seed to cabbage as it cooks. (And also to Brussels sprouts or other forms of brassica.) It's a simple and classic way of adding a little flavour twist to these veggies. Some lemon and butter makes it just that bit better.

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:

The Armchair Housewife said...

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. :)

Ferdzy said...

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.