Cabbage in Caraway Cream

Rate this recipe

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 small firm green cabbage
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1 garlic clove, finely minced
  • 1 teaspoon caraway seeds
  • 1 teaspoon sugar
  • 1½ tablespoons vinegar
  • ½ cup sour cream


  1. Trim the cabbage and shred it coarsely.

  2. Heat the butter in a skillet. Add the cabbage, salt and garlic and stir well. Cover tightly and steam for ten minutes. Water is not necessary if the cover is tight enough.

  3. Remove cover and add the caraway seeds, sugar and vinegar. Mix well. Stir in the sour cream and heat thoroughly but do not boil. Serve immediately.

Part of