Cabbage with Caraway Butter
Cabbage and caraway seeds naturally go together. I like this dish best when it is made with green cabbage and paired with something dark-colored on the plate such as steak. For a paler meat such as chicken, you might use red cabbage instead. If you use a Savoy cabbage, which has a finer texture, shorten the cooking time by 5 minutes.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 4 tablespoons butter
- salt
- pepper freshly ground
- 1 head green cabbage core-removed, chopped into bite-sized pieces
- 2 teaspoons carraway seeds
- Carbohydrate 13.1907150000036 g
- Cholesterol 30.503125013081 mg
- Fat 11.7352962549349 g
- Fiber 5.681625 g
- Protein 3.02893125005172 g
- Saturated Fat 7.36526000312533 g
- Serving Size 1 1 Serving (241g)
- Sodium 122.591000035045 mg
- Sugar 7.50909000000365 g
- Trans Fat 0.878241250345461 g
- Calories 159 calories
1. Bring water to a simmer in the bottom of a vegetable steamer. Add the cabbage to the steamer basket, cover, and steam until it is tender, about 15 minutes. 2. Melt the butter in a small saucepan or skillet over medium heat and dd the caraway seeds. Cook until both the butter and the seeds are golden brown but not blackened, 2 minutes. 3. In a large bowl, toss the cabbage with the caraway butter and salt and pepper to taste. Serve hot or warm.
