Peppery Cabbage with Caraway
A rustic sautéed cabbage dish that balances buttery richness with the bright tang of apple cider vinegar, aromatic caraway, and fresh parsley. The wedges develop a caramelized crust before finishing in a gentle steam, delivering a tender bite with a hint of spice.
25 mins
4 servings
Ingredients
- 1 Cabbage (Green)
- 2 tablespoons Parsley (Fresh)
- 2 tablespoons Unsalted Butter
- 1 pinch Kosher Salt
- 1 tablespoon Apple Cider Vinegar
- 1 pinch Black Pepper
- 1 teaspoon Caraway Seeds
- 1 tablespoon Olive Oil
- 2 tablespoons Water
Directions
- Mise en place: Separate the cabbage into roughly 2.5‑cm wedges, keeping the core attached, and roughly chop the parsley.
- In a wide skillet, combine the butter and olive oil, then warm over medium‑high until the butter froths.
- Place the cabbage wedges in the hot pan, the cut faces down, and let them sit untouched for about four minutes until a deep caramelized layer appears.
- Turn the wedges over and allow the opposite side to brown for another three minutes.
- Distribute the caraway seeds across the cabbage, sprinkle a pinch of salt and a pinch of black pepper, then drizzle the apple cider vinegar and add the water.
- Cover the skillet, reduce the flame to medium, and let the mixture simmer for roughly six minutes, checking that the cabbage stays slightly firm.
- Remove the lid, fold in the chopped parsley, give a quick toss, and serve right away.
