Buttered Cabbage with Caraway and Black Pepper
Serves 6Prep 10m · Cook 15mDinnerSides
My great-aunt cooked cabbage like it owed her money and somehow it always came out tender and sweet. She said caraway was for digestion and pepper was for character. Her whole kitchen fit in one cupboard, and I never once left it hungry.
Ingredients
- 1 medium green cabbage (about 2 pounds), cored and sliced into ribbons
- 4 tablespoons unsalted butter
- 1 teaspoon caraway seeds
- 1/2 teaspoon fine salt, plus more to taste
- Plenty of coarsely ground black pepper
- 1 teaspoon apple cider vinegar
Instructions
- Melt the butter in your widest skillet or pot over medium heat until it just begins to smell nutty.
- Add the caraway seeds and let them sizzle for 30 seconds.
- Add the cabbage and salt — it will look like too much cabbage; it is not. Toss to coat in the butter.
- Cook, stirring every couple of minutes, until the cabbage is wilted, sweet, and browned in places, 10 to 12 minutes.
- Season boldly with black pepper, add the vinegar, toss once more, and taste for salt.
- Serve hot, next to anything.
Recipe by Agnes P.