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Cabbage with Caraway and Sour Cream
Long on flavor but relatively weak in terms of its presentation value,
this cabbage dish should be paired with a main course of beef or salmon or with side
dishes like sweet potatoes or red beets.
| 1 small head (about 1 pound) green cabbage, shredded |
2 T. butter |
| 1 large clove garlic, minced |
1 t. salt |
| 1 T. caraway seeds |
1 t. sugar |
| 1 1/2 T. white wine vinegar |
1/2 c. sour cream |
- Preparing the cabbage entails discarding tough or wilted outer leaves and trimming
away the core. We "shred" by cutting the head into more manageable wedges and
slicing them, every 1/4 to 1/2 inch.
- Heat the butter in a large skillet. Add the garlic, salt, and cabbage.
Toss thoroughly. Cover the skillet tightly and "steam" for 10 minutes.
(That's right, no water required.)
- Add the caraway, sugar, and vinegar. Toss thoroughly. Add the cream, and stir long
enough to bring it to temperature. Do not let it boil. Serve immediately.
4 servings
Source: Craig Claiborne, The New York Times Cookbook
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