Made this with collard greens last night to go with roasted potatoes and keilbasa. It was delicious, and my husband loved it.
I have recently used caraway seeds in my pie crust that gives it a different flavour.
Wow, now that’s an idea. Thanks!
Caraway is common in Indian cuisine and i always have it in my pantry. But I only carry White, Apple cider and rice vinegars. Wud any of these work here?
Sure, apple cider vinegar would work fine.
I have a recipe for coleslaw made with yogurt and caraway seeds – the best slaw I’ve ever had.
It’s a hit! Very nice side, thanks.
Definitely in cole slaw! and in rye bread – for those who don’t like seeds in their bread – grind a tsp or 2 and add to dough.
Made it tonight, did a combo of kale and spinach and it was delicious! Purple kale and spinach made a beautiful color combo.
I like to use caraway seeds. They’re nice in stews and soups. Hungarian goulash certainly benefits from an addition of about 1/2 tsp.
Question: I don’t currently have caraway seeds in stock but do have some fennel seed harvested from our garden. What is the consensus here – would fennel seed make an acceptable substitute in this recipe? If so, should I use the same amount or adjust it at all?
It could work, though it’s a completely different flavor than caraway. Fennel has a slightly licorice flavor and is the distinguishing flavor in Italian sausage. It sort of depends on your taste and what you like.
I use caraway seeds in cole slaw. My recipe ingredients include green cabbage, Granny Smith apple, carrot, sweet onion (optional), mayonnaise, vinegar, mustard powder, sugar, pepper, celery salt, caraway seeds. I made up the recipe from the flavors I love because I cannot imagine not having cole slaw at certain meals (barbeques and picnics)and most “store bought” slaws are “flat” tasting. Takes minutes to make and is a real crowd pleaser or a delightful side for two. I also bake cookies with caraway. Thanks for the great recipes!
Ooo…love this caraway and swiss chard! Caraway seeds are a must-have in Kapusta, a Polish Cabbage Soup recipe that my Babci (Polish for grandmother) used to make. The caraway totally makes the dish!
I love caraway seeds – my husband makes wonderful homemade sauerkraut with just a light sprinkle of caraway seeds. But I’ll never have caraway seeds without thinking of my Hungarian Grandmother – who recommended boiled caraway seeds, cooled and drained, and fed to me as a baby with colic some 50 years ago. My young mother wasn’t interested in the old country recipes – and took me to the local baby doc – who prescribed a very expensive medicine – that smelled, yes, just like boiled caraway seeds!
This lovely chard is on the menu tomorrow with salmon in parchment paper. Thanks for all of the wonderful recipes!
I use caraway on slow cooked pork with sauerkraut, brussel sprouts, cabbage, asparagus, beets, carrots, spinach, some types of cookies and cakes and in some breads such as Irish Soda Bread, as well as on bbq’d pork chops.
I like to use caraway seeds in beer bread- as good as soda bread and a lot easier.
My German grandma always put caraway on pork roasts and in sauer kraut as do I. Love it!
Oh, perfect! We just got both chard and kale from an intrepid CSA that decided to offer bonus weeks in January! The recipe looks delightful. We’ll enjoy cooking it over the holiday weekend. Thanks so much, Elise!!
Incidentally, for people trying to get to know Swiss chard for the first time, there’s an amazing Swiss chard gratin recipe on Epicurious http://www.epicurious.com/recipes/food/views/Swiss-Chard-Gratin-103976 (just search on epicurious.com for “swiss chard gratin” if I messed up the HTML and the link doesn’t come out right). When asked to bring a dish for Thanksgiving a few years ago, we brought this with some trepidation. Neither the hosts nor our fellow guests had ever encountered kale. To our surprise, everyone raved about it. They’ve insisted on our bringing it every year thereafter, and our hosts have actually gone on to buy kale on their own and experiment with it. So that gratin recipe might make a great introduction to this lovely vegetable for anyone not too sure about it! :)
P.S. The stems do definitely need to be cut out when cooking the leaves. But those stems also delicious if you chop them and saute them on their own for at least 5 (sometimes 10-15) minutes before adding the chopped leaves. The two together work well and make a very nice dish. The chopped stems are especially good if you have other small chopped things like celery in the recipe — might not be so good with Elise’s lovely caraway recipe here, as everything else besides flavorings is either long (the onion pieces) or delicate (the chopped leaves).
That gratin looks great, thanks for sharing the link. I usually do cook the stems, love them, though in this dish they wouldn’t really work well for the reasons you mentioned.
I can’t make Oven-baked Country Style Pork Ribs with potatoes, onions and carrots topped with sauerkraut without using a good amount of caraway seeds. It is so-o-o good!
One of my favourite side dishes is leftover boiled potatoes, sprinkled with caraway, rosemary and maybe some salt, splash a spoonful or so of good olive oil on top and roast till brown. Goes really well with any kind of roast meat or vegetables.
Also can’t imagine roast or pan-fried chicken without some caraway seeds in the spice mix.
Love it, what a great idea, thank you!
Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.