Caraway Cabbage, a Finnish Recipe

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!

Caraway Cabbage, a favorite Finnish recipe for healthy cooked cabbage with a little tomato for pretty color, soft almost like noodles. | Low Carb, easily vegan, Weight Watchers PointsPlus 2 | KitchenParade.com

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.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite cabbage recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

CARAWAY CABBAGE

Active preparation time: 20 minutes
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.

NUTRITION INFORMATION Per Half Cup, made with 2 tablespoons butter/4 tablespoons butter: 58/75 Calories; 2/4g Tot Fat; 1/2g Sat Fat; 5/10mg Cholesterol; 175/189mg Sodium; 10g Carb; 3g Fiber; 6g Sugar; 2g Protein. WEIGHT WATCHERS POINTS Old Points 1 & PointsPlus 2
Adapted from The Finnish Cookbook by Beatrice Ojakangas, the cookbook my Finnish mother gifted to my own mother the year I was an exchange student in Finland. It is a faithful representation of authentic Finnish cuisine, adapted for American ingredients and measurements. (Please note: Product Disclosure)

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Alanna - I love anything combining cabbage and caraway, so I've added this recipe to the list of things to cook during this holiday season (we don't celebrate Thanksgiving here, but Christmas is soon approaching and your caraway cabbage would make a nice alternative to the more usual caraway sauerkraut!)

11/08/2006
 
It may be a Finnish recipe, but it's also a North German one. :-)
 
I have a cabbage and I have been craving something like stuffed cabbage but my family is not a fan. I am so excited to try this. It looks delish.
 
Alanna, I partook in a fall vegetable CSA and was e-veggie-inundated! Used the celeriac, 4 butternut squash, 2 stalks of brussel sprouts, several bags of cipollini onions and fingerling potatoes, a red cabbage, a napa cabbage, and lots of beets - BUT two cabbages are still residing in my fridge, and I am SO relieved to find this recipe! Thanks! I plan on using your site for more "use 'em!" inspirations.
 

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna