I think my long-standing opinion of caraway seeds may have been (dis)coloured by Kümmel, a caraway flavoured liqueur, or possible Seed Cake from a grandmother or two. Given that I like most things alcoholic, you can definitely keep the Kümmel.
However, recently I dragged up a distant memory of using caraway seeds with cabbage and, Savoy Cabbage being my favourite cabbage, whilst being simplicity itself, this recipe actually worked quite nicely. I served it alongside good ol’ Beef Goulash since reducing my carbohydrate intake was making me avoid the noodles that I’d kill for.
Planning
| serves: | 2 |
| preparation time: | 5 mins |
| cooking time: | 10 mins |
Ingredients
- ½ large Savoy Cabbage, trimmed & shredded
- olive oil
- 1 banana shallot, halved & sliced
- 2 tsp caraway seeds
Method
Boil the cabbage in salted water for 3 mins until tender, then drain.
Heat a tablespoon of oil in a frying pan over moderate heat and add the shallot. Cook for 2-3 mins until starting to soften. Mix in the caraway seeds and cook for a further 2 mins until fragrant. Stir in the cabbage and heat through.
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