Cabbage and caraway seeds naturally go together. I like this dish best when it is made with green cabbage and paired with something dark-colored on the plate such as steak. For a paler meat such as chicken, you might use red cabbage instead. If you use a Savoy cabbage, which has a finer texture, shorten the cooking time by 5 minutes.
1. Bring water to a simmer in the bottom of a vegetable steamer. Add the cabbage to the steamer basket, cover, and steam until it is tender, about 15 minutes.
2. Melt the butter in a small saucepan or skillet over medium heat and dd the caraway seeds. Cook until both the butter and the seeds are golden brown but not blackened, 2 minutes.
3. In a large bowl, toss the cabbage with the caraway butter and salt and pepper to taste. Serve hot or warm.
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 159 | ||
Calories from Fat: 106 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 122.6mg | 4 % | |
Potassium 389.6mg | 10 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 7.5g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 159
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