 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
An interesting dish from Florence Schwartz's Vegetable Cooking of All Nations (1973). Ingredients:
1/4 cup butter |
1 head cabbage, shredded |
1 small onion |
1/2 cup water |
3 tomatoes, chopped |
1 teaspoon salt |
1 1/2 teaspoons caraway seeds |
2 tablespoons sugar |
parsley, finely chopped, for garnish |
Directions:
1. In a large pan melt the butter and add the cabbage and onion.
2. Cook the vegetables, turning with a fork, until they are limp but not browned.
3. Add the water, tomatoes, salt, caraway seed, and sugar.
4. Cover and simmer for 30 minutes.
5. Serve hot, garnished with parsley.
|
|