Steamed Cabbage With Caraway

Growing up in northern Wisconsin, I ate a lot of cabbage. We didn’t grow cabbages, but many people did, and starting in late summer, you could buy as many heads as you wanted from strategically located wheelbarrows at the ends of driveways. Everything was on the honor system. You just picked out a head that looked good to you and put your money in the cigar box.

Jerri and I have been enjoying steamed cabbage since shortly after we set up housekeeping as a newly married couple. This is basically Jerri’s recipe with a little butter added. I like the flavor of butter on vegetables.

This is another recipe that Jerri says is not really a recipe, so think of it as simple instructions for making a tasty side dish to go with those pork chops you are cooking for dinner.

INGREDIENTS:

1 small head of green cabbage (4 or 5 inches in diameter or half a larger one)
1 T caraway seeds
1 tsp. butter
1/4 cup water
1/4 tsp. salt

PROCEDURE:

Remove and discard any damaged outer leaves from the cabbage and wash it well. Cut the head into quarters and remove the solid white core from each quarter. If you have a larger head, just cut one half into two quarters. Slice each quarter lengthwise into wedges about an inch thick.

Put the cabbage and water into a heavy-bottomed saucepan with a tight fitting lid. Sprinkle the caraway seeds and salt over the the cabbage and dot it with butter, cover the pan and bring it to a boil. Reduce the heat to a very low simmer and cook for about five minutes until the cabbage is tender but not mushy. Test for doneness with a fork and steam a little longer if necessary.

Remove the pan from the heat, taste and add more salt if you wish.

NOTE: You might want to try a bit of the core before you discard it. It is slightly bitter, but I enjoy the taste and texture. Try the more tender parts from the center of the cabbage.