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.<\/p>\n
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.<\/p>\n
| serves:<\/td>\n | \n\t 2\n\t <\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | \n\t 5 mins\n\t <\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | \n\t 10 mins\n\t <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nBoil the cabbage in salted water for 3 mins until tender, then drain. <\/p>\n 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. <\/p>\n<\/div>\n |