Danish Browned Cabbage With Caraway Recipes

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Arrange the cabbage wedges on the baking sheet.
• Combine the melted butter and olive oil in a bowl; brush on the cabbage wedges. Sprinkle with the caraway seeds, 1 teaspoon salt and a few grinds of pepper. Sprinkle 2 tablespoons water on the baking sheet. Roast until the cabbage is very tender and browned around the edges, 30 to 35 minutes. Transfer to a platter and season with salt.

Steps:

• Cook the cabbage in boiling water for 3 mins until tender, then drain. Heat the oil in a frying pan. Add the onion and cook for 2-3 mins until starting to soften and turn golden. Sprinkle over the caraway seeds and cook for a further 2 mins until fragrant. Stir in the cabbage and heat through.

Steps:

• Melt Bacon dripping in a saucepan (or heat oil).
• Add cabbage.
• cook on low heat for 30 minutes.
• Add caraway seeds, continue cooking for at least another 1 1/2 hours. I have had it on for 4 hours.
• Give the pot a stir every time you pass by the stove.
• The cabbage will be golden brown when it is done.

Steps:

• Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop. Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.

Steps:

• Steam or boil the shredded cabbage until just tender, then drain.
• Meanwhile, melt the butter and soften the onion with the caraway seeds.
• Mix the cabbage with the butter and onion, season to taste with salt and pepper, mix well, then serve hot.

Steps:

• Preheat oven to 325 degrees.
• Wash cabbage, remove outer leaves, and cut in half lengthwise; remove core; slice or chop fine, using a knife or food processor.
• In a heavy 4- or 5-quart casserole, combine butter, sugar, salt, water, and vinegar.
• Bring to a boil on the stove; add cabbage and toss well to coat.
• Bring to a boil; cover casserole, and place in oven.
• Bake for 2 hours.
• Check occasionally and add some water if all the liquid has cooked away.
• Ten minutes before cooking is finished, stir in jelly and apple; replace cover.