Cabbage is probably the number one eaten food in my house. It is not uncommon for us to go through a very large head a day. And I get that it may seem odd to you, but it's true. We are cabbage people, so much so that we will probably turn into cabbage patch people. I can see it now.
One of the reasons that we eat so much cabbage is that it is so versatile.. Raw, steamed, roasted, the possibilities are a plenty, not to mention that cabbage is pretty dang cheap. And not to far around the corner it is St Patrick's day when cabbage is basically given out for free. During this time I stock up, buy 100 lbs and ferment, roast, and peel my way through all of it. Is it sick that I am kind of excited about that ? (there are worse things to be excited about)
This cabbage dish is one of those dishes that can be eaten on it's own, as a side, or as a condiment. Topped on a salad, stuffed into a sandwich, or shoveled into the mouth. You really can't go wrong eating it anyway.
The stuff. Cabbage, onions, caraway seeds, salt and pepper, and some apple cider vinegar. (I accidentally grabbed the oil)
Shred up the cabbage and onions. Thin is good, but some bigger pieces are good too.
Into a big pot sprinkled with caraway, salt and pepper. A splash of water helps to get things started. Stickon a low heat topped with a lid. And just let it be for a while butgive it a stir ever 10-15 minutes or so.
About an hour it's all cooked down and sweet and tasty as can be. A splash of vinegar finishes it off.
This batch was destined for the mr's open faced cheese sandwich. I thought I made enough to pack some for lunch, but
I ended up just eating the left overs for a snack. I don't know why I didn't make more. Next batch I'll make it a double.
Happy day to you.
Slow Cooked Caraway Cabbage and Onions
makes about 2 cups
- 1 small or 1/2 a large head of cabbage
- 2 yellow onions
- 2 teaspoons caraway seeds
- 1-2 tablespoons apple cider vinegar
- olive oil for pot
- salt and pepper
Thinly shred the cabbage and thinly slice the onions. Dump the now shredded cabbage and onion into a large dutch oven or heavy bottom pot that has a tiny drizzle of olive oil. Sprinkle with caraways seeds and about a teaspoon salt, a good splash or water then mix around. Place pot on a low heat and cover. Let cook down for about 45 minutes to an hour , stirringever 10 minutes or so, until the mixture has shrunk to about 1/3 it's original size and is soft and tender. When just about done, mix in a tablespoon of the vinegar . Taste and season with more vinegar, salt and pepper if you like.
Eat as is or is or on salads, sandwiches or wraps.