Caraway Cabbage Recipes

CHARRED CARAWAY CABBAGE

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Arrange the cabbage wedges on the baking sheet.
• Combine the melted butter and olive oil in a bowl; brush on the cabbage wedges. Sprinkle with the caraway seeds, 1 teaspoon salt and a few grinds of pepper. Sprinkle 2 tablespoons water on the baking sheet. Roast until the cabbage is very tender and browned around the edges, 30 to 35 minutes. Transfer to a platter and season with salt.

30-MINUTE COMFORTING CARAWAY CREAMED CABBAGE WITH SAUSAGE

Steps:

• Heat a large, high sided skillet over medium/high heat.
• Add the oil, butter and cut sausage to the skillet.
• Saute the sausage for 2-3 minutes, and add the chopped onion.
• Stir well and cook for an additional 2-3 minutes.
• Add at least half of the sliced cabbage to the skillet along with the salt and pepper. Stir.
• Cover the skillet and cook for approximately 10 minutes.
• Remove the cover and add the remaining cabbage, stirring to combine.
• Cook, stirring occasionally, for approximately 5 minutes.
• Reduce the heat to medium/low.
• Stir in the caraway seed, mustard and cream.
• Cook for additional 2-3 minutes, plate, and serve warm.

CARAWAY PORK CHOPS AND RED CABBAGE

Steps:

• Season pork chops with 1 teaspoon caraway seeds, chicken seasoning and brown sugar. In a large nonstick skillet coated with cooking spray, brown chops in oil. Remove and keep warm., Add the cabbage, apple, onion, water, vinegar, salt, bouillon granules and remaining caraway seeds to the skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally., Place chops over cabbage mixture; top each with 1 tablespoon apple jelly. Cover and cook 10-12 minutes longer or until meat is tender.

CABBAGE WITH APPLES, ONIONS AND CARAWAY

Steps:

• Bring a large pot of well-salted water to a boil. Add the cabbage and cook for about 30 seconds, until barely wilted. Drain in a colander under cold running water until cool, and pat dry.
• In a wide, heavy-bottomed pot, melt butter over medium heat. Add onions, season well with salt and pepper, and cook until softened, about 5 minutes.
• Turn up the heat and add apples. Continue to cook, stirring constantly, allowing onions and apples to brown a bit, until apples are cooked through, 5 to 8 minutes. Stir in celery and caraway, then transfer to a large mixing bowl.
• Add cabbage and toss gently. Adjust seasoning and transfer to an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before heating in a 400-degree oven for 10 minutes. To serve, sprinkle with the scallions.

BRAISED CABBAGE WITH APPLE AND CARAWAY SEEDS

Steps:

• Melt the butter in a skillet and add the onion and garlic. Cook, stirring, until wilted. Do not brown. Add the cabbage, apple, vinegar, caraway seeds, chicken broth, salt and pepper.
• Bring to a boil, stir, cover and simmer for 15 minutes. Uncover and if there is too much liquid, reduce it accordingly.

CABBAGE WITH CARAWAY SEEDS

Steps:

• In a large saucepan of boiling salted water cook the cabbage for
• 3 minutes, or until it is just tender, drain it well, and in a bowl toss it with the caraway seeds, the oil, the scallion, the salt, the lemon juice, and pepper to taste.

CARAWAY CABBAGE

Steps:

• Preheat oven to 350. Lightly grease/spray a 13" x 9" baking dish; set aside.
• In a large pot, cover shredded cabbage and sliced onion with water, bring to a boil; reduce heat and simmer about 5 minutes. Drain well.
• Combine the rest of the ingredients with the cabbage drained cabbage; mix well.
• Pour into the buttered baking dish and bake at 350 for 30 to 40 minutes, or until browned on top.