Buttered Cabbage with Caraway

Print
Photography Credit: Elise Bauer

Gobsmacked. I thought I was pretty well versed in what one could do with cabbage, addicted to the stuff as I am.

Whether it’s braised, in stewed, stuffed, boiled, or made into coleslaw, we eat cabbage in every which way around here.

But this my friends, this has to be the easiest way to prepare cabbage and still have it taste great. (Boiled cabbage is probably the easiest, but then what you have is just boiled cabbage.)

My mother made something like this the other day with curly cabbage. You just simply blanch the torn or roughly cut cabbage leaves in boiling salted water, drain them, and toss with butter, and seasonings.

Butter and cabbage together? A dream team. And caraway and celery seeds just make them dance.

Buttered Cabbage with Caraway Recipe

Print
  • Prep time: 20 minutes
  • Cook time: 5 minutes
  • Yield: Serves 4 to 6

Ingredients

  • One 2-pound head of green cabbage
  • 4 Tbsp butter
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon celery seeds
  • Salt
  • 1/2 teaspoon black pepper

Method

1 Put water on to boil: Heat a large (8-quart) pot of well salted water to a boil.

2 Prep the cabbage: While the water is heating, prepare the cabbage. Peel away and discard and discolored or old outer leaves. Cut the head of cabbage into quarters, through the core, and cut away and discard the core. Use your hands to tear the cabbage into large (about 1 to 2 inch) pieces. (Or use a knife.)

3 Boil leaves for 90 seconds: Once the water is at a rolling boil, add the torn cabbage leaves to the water. Submerge the leaves in the hot water. Cook for 90 seconds, then drain the pot of its water. Return the cabbage leaves to the pot.

4 Melt butter, toss with cabbage, caraway, celery seeds, salt: Stir 4 tablespoons of butter into the cabbage. The cabbage and the pan are both hot, so the butter should melt quickly in the pan.

If you are using unsalted butter, you will want to add more salt to the cabbage. Start with half a teaspoon and add more if needed.

Sprinkle with caraway seeds, celery seeds, and black pepper, and toss to combine.

Serve immediately. Great with pork, veal, or frankfurters.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Buttered Cabbage with Caraway on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Links:

Blanched cabbage with caper and garlic from Tobias Cooks

Buttered Cabbage with Caraway

Showing 4 of 33 Comments

  • bob

    my mom boils cabbage with oins in beef broth.. salt and pepper…I always ate it that way.. I so want to try this…

  • Kathleen

    I was looking for a way to reproduce the buttered cabbage side dish served at my favorite local Irish pub. I knew the cabbage wasn’t just boiled but wasn’t sure how they cook it. It doesn’t seem sauteed. After finding this recipe I realized they most likely blanch it. They don’t add caraway seeds to theirs, but I love caraway seeds so I decided to try it your way. Delicious!

  • Dolores Kolenda

    Is salt really necessary? Am on a salt restricted diet and would love to make this, but hesitate because of the salt.

  • Ishan

    That’s really a fantastic dish like Thai Cabbage slaw.

  • Mary Ann Ressin

    I made this last night. So delicious! I’d never used caraway seeds before. What a great compliment to the cabbage.

View More Comments / Leave a Comment