Are you ready to transform an ordinary vegetable into a mouthwatering culinary masterpiece? This German-inspired Blanched Cabbage with Butter and Caraway is about to revolutionize your side dish game! In just 15 minutes, you'll create a dish that's crisp, aromatic, and bursting with rich, nutty flavors that will have your dinner guests begging for the recipe.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 1 head green cabbage, chopped
- 3 tablespoons butter
- 1 teaspoon caraway seeds
- Salt to taste
Instructions
- Prepare the cabbage by washing it thoroughly under cold running water. Remove any damaged or wilted outer leaves.
- Using a sharp knife, cut the cabbage head in half, remove the tough core, and chop the cabbage into roughly uniform bite-sized pieces, about 1-inch wide.
- Fill a large pot with water and bring to a rolling boil. Add a pinch of salt to the boiling water to enhance flavor.
- Carefully add the chopped cabbage to the boiling water and cook for 2-3 minutes until it becomes bright green and slightly tender, but still maintains a crisp texture.
- Quickly drain the cabbage in a colander and immediately rinse with cold water to stop the cooking process and preserve its vibrant color and texture.
- In a large skillet, melt the butter over medium heat until it becomes golden and starts to foam slightly.
- Add the caraway seeds to the melted butter and toast them for 30-45 seconds, releasing their nutty, aromatic flavor.
- Add the blanched cabbage to the skillet and toss gently to coat with the caraway-infused butter.
- Season with salt to taste, stirring to distribute the seasoning evenly.
- Cook for an additional 2-3 minutes, allowing the cabbage to absorb the butter and caraway flavors while warming through.
- Transfer to a serving dish and serve immediately while hot, garnishing with an extra sprinkle of caraway seeds if desired.
Tips
- Choose a fresh, firm cabbage head with bright green, crisp leaves for the best texture and flavor.
- Don't overcook the cabbage during blanching - aim for a bright green color and slight tenderness to maintain its nutritional value and crunch.
- Use unsalted butter to control the salt level and allow the caraway seeds' natural flavor to shine.
- Toast the caraway seeds carefully to release their maximum aroma without burning.
- Serve immediately after cooking to enjoy the cabbage at its peak temperature and flavor.
- For extra richness, consider using clarified butter (ghee) instead of regular butter.
- If you're not a fan of caraway, you can substitute with cumin seeds for a different but equally delicious flavor profile.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 6g
Protein: 2g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 15mg
