The Ingredients (for 8 servings):
- 1 small head of cabbage, weighing approximately 900 g (or 2 lb)
- 6.5 g (or 2 teaspoons) of caraway seed
- 15 ml (or 1 tablespoon) of cooking grade olive oil
- 30 g (or 2 tablespoons) of butter
- 3.5 g (or 1 teaspoon) of freshly ground white pepper
- Quarter the cabbage, removing the core, and cut it into thin slices, approximately 3 mm (or ⅛ in) wide.
- Warm the olive oil over medium-high heat in a large skillet and toast the caraway seeds for about one minute.
- Add the butter and, as it melts, add the cabbage and sauté it until each strand is lightly coated with the oil.
- Sprinkle the pepper onto the cabbage and continue to sauté, making sure that the caraway seeds and pepper are evenly distributed.
- When the finer strands of cabbage become limp, turn off the heat and cover the skillet.
- After 5 minutes off-heat, the cabbage is ready to eat.
I usually eat cabbage only when fermented, as in sauerkraut or kim chee. I avoid coleslaw at all times. I don't see the point of stuffing cabbage leaves with forcemeat. So when it comes to a corned beef and cabbage dinner, I have to get creative. So far, this recipe is it. The cabbage is lightly cooked, still partly crunchy, but without the almost acrid flavor of the raw leaf. I could be quite happy putting twice the amount of caraway seed into this dish that I have listed above, but I realize that not a lot of people find it to be the irresistible flavor that I do. And of course, if in doubt, add a little butter.