I think cabbage is a greatly underutilized vegetable. It is incredibly versatile, and is delicious raw, cooked, hot, cold, fermented…the list could go on. This dish is a great balance of sweet and tangy, with the underlying note of the caraway seeds adding a nice warmth. When the days are still cold, I like to braise cabbage and serve along side a hearty meat and potato dish, such as Corned Beef.


  • 1/2 Large Head of Green Cabbage, Chopped

  • 2 Tablespoons Olive Oil

  • 3 Tablespoons Sugar

  • 1 Teaspoon Caraway Seed

  • 1 Clove Garlic, Minced

  • 1 Small Yellow Onion

  • 2 Tablespoons White Vinegar

  • Kosher Salt and Pepper

  • 1/2 Cup Water

Yield: Serves 4

Preparing The Meal

Heat the olive oil in a large pot over medium-high heat. Add onions and brown slightly, 3 to 5 minutes. Add the sugar and allow to caramelize, being careful to not let it burn. Add the garlic and cook until fragrant, about 1 minute. Add the cabbage, caraway seeds, and water. Reduce heat the medium and cook until the cabbage is tender, but still has a slight crunch, about 30 minutes. Stir occasionally, and add water as necessary to prevent sticking. Add the vinegar and stir to combine. Season with salt and pepper. Serve immediately.

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