Buttered Cabbage with Caraway Seeds
Tender ribbons of cabbage are gently sautéed in butter and bloomed caraway for a cozy, classic side. Bright lemon and a sprinkle of parsley finish it clean and fresh.
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Servings:
Ingredients
Main Ingredients
- 3 tbsp unsalted butter
- 1.25 tsp caraway seeds
- 0.5 cup thinly sliced yellow onion optional
- 1.75 lb green cabbage, cored and thinly sliced
- 2 tbsp water
- 0.75 tsp kosher salt plus more to taste
- 0.25 tsp freshly ground black pepper to taste
- 1 tsp fresh lemon juice to taste
- 1 tbsp chopped fresh parsley optional, for garnish
Instructions
Preparation Steps
- Prep the cabbage by coring and slicing it into thin shreds; slice the onion, if using.
- Melt the butter in a large skillet over medium heat.
- Bloom the caraway seeds in the butter for 30 seconds until fragrant.
- Stir in the onion and cook, stirring, until soft and translucent, 2 to 3 minutes.
- Add the cabbage, salt, and pepper. Toss to coat with the butter.
- Pour in the water, cover, and steam until the cabbage softens, about 5 minutes.
- Uncover and cook, stirring often, until tender but still bright, 4 to 6 minutes.
- Finish with lemon juice and parsley. Taste and adjust salt and pepper, then serve warm.
Notes
Variation: Swap half the butter for olive oil and add a pinch of red pepper flakes for gentle heat. Serving tip: This pairs beautifully with roast chicken, sausages, or pierogi. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently with a splash of water.
This recipe is an original creation inspired by classic Buttered Cabbage with Caraway Seeds flavors. All ingredient ratios and instructions are independently developed.