Caraway-Buttered Cabbage

Preparation info

  • Difficulty

    Easy

  • Makes

    4

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Be sure to shred cabbage coarsely— use a sharp knife. A dull knife bruises cabbage and wastes vitamin C

Ingredients

  • ¼ c. butter
  • 1 tsp. caraway seeds, crushed
  • 1 tsp. salt
  • 2 tblsp. water
  • 6 c. coarsely shredded cabbage

Method

  • Melt butter in saucepan. Add remaining ingredients. Steam until cabbage is tender, about 10 minutes. Stir to combine.