Caraway Cabbage Recipes

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Arrange the cabbage wedges on the baking sheet.
• Combine the melted butter and olive oil in a bowl; brush on the cabbage wedges. Sprinkle with the caraway seeds, 1 teaspoon salt and a few grinds of pepper. Sprinkle 2 tablespoons water on the baking sheet. Roast until the cabbage is very tender and browned around the edges, 30 to 35 minutes. Transfer to a platter and season with salt.

Steps:

• Cook the cabbage in boiling water for 3 mins until tender, then drain. Heat the oil in a frying pan. Add the onion and cook for 2-3 mins until starting to soften and turn golden. Sprinkle over the caraway seeds and cook for a further 2 mins until fragrant. Stir in the cabbage and heat through.

Steps:

• Preheat oven to 350. Lightly grease/spray a 13" x 9" baking dish; set aside.
• In a large pot, cover shredded cabbage and sliced onion with water, bring to a boil; reduce heat and simmer about 5 minutes. Drain well.
• Combine the rest of the ingredients with the cabbage drained cabbage; mix well.
• Pour into the buttered baking dish and bake at 350 for 30 to 40 minutes, or until browned on top.

Steps:

• Steam or boil the shredded cabbage until just tender, then drain.
• Meanwhile, melt the butter and soften the onion with the caraway seeds.
• Mix the cabbage with the butter and onion, season to taste with salt and pepper, mix well, then serve hot.

Steps:

• In a large saucepan of boiling salted water cook the cabbage for
• 3 minutes, or until it is just tender, drain it well, and in a bowl toss it with the caraway seeds, the oil, the scallion, the salt, the lemon juice, and pepper to taste.

Steps:

• Weigh the shredded cabbage (as cabbages vary in size and weight) to ensure the salt to cabbage ratio is correct. The amount of salt you use should come to about 1.5-2.5%, but no more than 3%, of the cabbage weight.
• In a large bowl, mix and massage the salt through the cabbage thoroughly, making sure to distribute the salt evenly.
• Let it sit to sweat a bit-maybe 10 minutes. This is simply to make the next step easier. This is a good time to get your vessel cleaned and to rest up for the next stage.
• With your pounder, pound quite energetically for about 5-10 minutes, until the cabbage is dripping with its own salty water when you pick up a handful. This part is important as you need this liquid-it's your brine.
• You can also use the dough hook of a stand mixer to do the pounding part, which can speed things up somewhat. Don't let it run for too long though, only a few minutes. Using a mixer is easy and great for people who are doing this a lot and in large batches, but it takes quite a bit of the emotional release and fun out of it.
• Next, mix in the caraway seeds (if using).
• Put the mixture into the jar, packing it down tightly as you go using the pounder. Push down well, particularly at the end to coax out any more brine. You need the brine to cover the cabbage.
• Don't pack the cabbage all the way to the top; leave some headroom at the top of the jar to allow for a bit of growth and movement and, of course, the weight. You don't want the liquid touching the top of the lid, as it will end up spewing out of your air-lock or up out of your lid.
• Cover with a cabbage leaf (the follower), the weight and then your chosen lid or system.
• Depending on your ferment, you can start trying it as soon as you'd like, but the less you fiddle with it in the first 2 weeks, the better. It is ready when you think it is delicious. With the right system and temperature, you can leave it to ferment for months before refrigeration.
• If you used a crock, you'll need to decant the kraut to smaller jars before you refrigerate, unless you have a walk-in cool room, or large cellar. (Lucky you.) It will keep in the fridge for 12 months or more. Use your senses.

Steps:

• Melt Bacon dripping in a saucepan (or heat oil).
• Add cabbage.
• cook on low heat for 30 minutes.
• Add caraway seeds, continue cooking for at least another 1 1/2 hours. I have had it on for 4 hours.
• Give the pot a stir every time you pass by the stove.
• The cabbage will be golden brown when it is done.

Steps:

• In a large skillet, heat the butter and bacon.
• Add the onion, potato and cabbage and cook until cabbage is wilted.
• Add the caraway, vinegar and stock.
• Bring to a boil; cover, reduce heat, and simmer for 12 minutes.
• While simmering, lightly brown the sausage in another small skillet.
• Add the sausage to the cabbage mixture and cook all, uncovered, for another 6 minutes.
• Stir in the mustard and season with salt and pepper.

Steps:

• In a large saucepan, saute onion in butter until tender. Add the water, vinegar, caraway seeds, salt and cabbage. Cover and simmer for 30 minutes, stirring occasionally. Stir in sugar substitute.

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add shallots, tomatoes and garlic; Sauté 8 minutes. Add wine, thyme and bay leaf. Boil until liquid is reduced by half, about 5 minutes. Add beef broth, 2 cups chicken broth and caraway seeds. Bring to boil. Reduce heat; simmer 45 minutes, stirring often. Strain sauce into heavy medium saucepan, pressing on solids. Boil until reduced to 2 cups, about 15 minutes. Dissolve cornstarch in 1 tablespoon broth; add to sauce. Boil until slightly thickened, stirring often, about 5 minutes. Season with salt and pepper.
• Tie caraway in cheesecloth square. Melt butter in heavy large skillet over medium-high heat. Add cabbage and onion. Sauté until cabbage begins to wilt, about 3 minutes. Add broth and caraway bundle. Simmer until liquid evaporates, stirring often, about 5 minutes. Discard caraway bundle. Stir in prosciutto. Season with salt and pepper.
• Preheat oven to 450°F. Season hens with salt and pepper. Place on baking sheet. Drizzle with oil. Roast 10 minutes. Reduce oven temperature to 375°F.; continue roasting until cooked through, about 30 minutes.
• Bring sauce to simmer. Rewarm cabbage over low heat, stirring often. Divide couscous among plates. Top with cabbage, then game hens. Spoon sauce over.

Steps:

• Preheat oven to 200°F. Divide between 2 wire racks set inside rimmed baking sheets. Brush with oil; sprinkle with caraway seeds and season with salt and pepper. Bake until crisp, 2-2 1/2 hours. Mix together garlic, yogurt, dill, and lemon juice; season with salt and pepper. Serve with chips.

Steps:

• Combine 2 teaspoons caraway, garlic, salt and pepper in bowl. Place pork in glass baking dish. Rub pork with spice mixture. Cover and chill up to 24 hours.
• Preheat oven to 350°F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, carrots, bay leaves and 1 teaspoon caraway; sauté until softened, about 8 minutes. Transfer to roasting pan. Heat 1/2 tablespoon oil in same skillet over high heat. Add half of cabbage and 1/2 teaspoon caraway; sautéuntil cabbage begins to wilt, about 4 minutes. Repeat with 1/2 tablespoon oil, half of cabbage and 1/2 teaspoon caraway. Add to onion mixture; mix to blend. Season with salt and pepper.
• Heat 1 tablespoon oil in same skillet over high heat. Add pork; brown on all sides, about 10 minutes. Set atop vegetables in pan. Add beer and molasses to skillet; bring to boil, scraping up browned bits. Pour over vegetables. Add broth.
• Roast pork and vegetables 45 minutes. Turn pork over and roast until thermometer inserted into thick part registers 150°F., about 45 minutes or less Place pork on work surface. Discard bay leaves. Using slotted spoon, place vegetables on platter. Slice pork; place atop vegetables. Transfer Cooking juices to small saucepan. Boil 5 minutes. Spoon over pork.

Steps:

• Heat the oil in a large frying pan. Add the sausages and fry them over a medium-high heat for 10 mins, turning as they take on colour. Remove from the pan, then wipe out the pan with kitchen paper.
• Melt the butter in the pan and tip in the onions. Season, cover and cook for 10 mins, stirring a few times during cooking, until the onions are softening and dark golden here and there.
• Sprinkle the caraway seeds into the onions, fry for 2 mins more, then nestle the cabbage wedges into the pan. Pour in the stock, pop on the lid and simmer for 5 mins. Add the sausages to the pan and cook for 10 mins more until the cabbage is tender but still holding some of its green colour, and the sausages are cooked through. Spoon in the crème fraîche and shake the pan a few times to help it mix into the rich onion sauce below. Serve in wide bowls with mashed potatoes and mustard.