Cabbage lovers, oh my, you're going to love this cabbage. Thanks to the tomato, it's got a pretty pink color but what really makes it special is the texture. Really and truly, it's almost like noodles. Really.Truly. This is one of my oldest recipes, brought home from Finland when I lived there for a year as an exchange student. Terve – enjoy!
This week’s recipe is from the far-north country of Finland where once upon a time, before the marvel of the modern food distribution system, the selection of fresh vegetables became sparse during long winters.
Rich in Vitamin C and inexpensive, cabbage was 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 a bag of pre-cut coleslaw cabbage. That said, chopping up a cabbage 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.
Total preparation time: 50 minutes
Makes 6 cups
- 2 - 4 tablespoons butter
- 1 small head green cabbage, chopped (about 10 cups)
- 1 onion, chopped fine (about 1 cup)
- 1/4 cup water
- 3 tomatoes, chopped (about 2 cups) or a 15-ounce can diced tomatoes
- 1 teaspoon kosher salt
- 1-1/2 tablespoons caraway seed
- 2 tablespoons brown sugar
Melt butter in a large, heavy pot like a Dutch oven. Add the cabbage and onion as they're prepped. Cook, turning occasionally, until the cabbage is limp but not brown.
Add the remaining ingredients. Cover and simmer for 30 minutes.
Serve hot. Easily made ahead of time, just gently rewarm, hydrating with a splash of water if needed.
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