This week’s recipe is from the far-north country of Finland where the selection of fresh vegetables becomes sparse during long winters.
Rich in Vitamin C and inexpensive, cabbage is a winter-vegetable standby – but here is prepared in a new way, cooked on top of the stove with tomato, onion and caraway. Sautéed in butter, the cabbage softens until almost noodle-like in texture, though more flavorful.
If you’re in a rush, use pre-cut coleslaw cabbage though chopping it yourself just before cooking seems to better release the cabbage’s own natural sweetness. You can, however, successfully substitute fennel seed for caraway and canned tomatoes for fresh.
For a well-rounded, satisfying meal, serve this side dish with pork, a green vegetable and salad.
CARAWAY CABBAGE
Total preparation time: 50 minutes
Makes 16 cups
- 1/4 cup butter
- 1 small head green cabbage, chopped (about 10 cups)
- 1 small onion, sliced (about 1 cup)
- 1/4 cup water
- 3 tomatoes, chopped (about 2 cups)
- 1 teaspoon salt
- 1-1/2 tablespoons caraway seed
- 2 tablespoons brown sugar
- Parsley, chopped fine (approx 1 tablespoon) optional
Melt butter in a four-quart kettle. Add cabbage and onion. Cook, turning occasionally, until limp but not brown. Add remaining ingredients except parsley. Cover and simmer for 30 minutes. Serve hot, garnished with parsley for color.
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11/08/2006