I recently found a hundred-year-old recipe for Cabbage with Caraway Seeds. It has an old-fashioned goodness, and makes a lovely side dish.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
1 pound cabbage (about 1/2 of a medium cabbage), shredded
1/2 small onion, finely chopped
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon caraway seeds
1/2 cup water
2 tablespoons fat (I used butter.)
1/4 cup vinegar
Put cabbage, onion, salt, pepper, caraway seeds, butter and water in a large saucepan. Bring to a boil using medium heat, then reduce heat and simmer until the cabbage is tender; stir frequently. If needed, add additional water. After the cabbage is soft (about 30 minutes), add the vinegar and cook an additional 5 minutes.
A Hundred Years Ago 
This reminds me of my childhood. I loved this, though my mother didn’t cook the cabbage quite so long. Thanks for reminding me! I’ll cook this again.
It’s nice to hear that this post brought back some good food memories.
It looks really good and healthy.
It’s a very nice recipe.
Does it taste like sauerkraut a bit?
It’s a little different in taste. The cooked cabbage -even though a little vinegar is added – isn’t as sour. It also isn’t fermented or as salty as saurkraut.
Nice recipe
Mom often combined cabbage and caraway, a lovely match!
I agree- it’s a nice combination.
This dish looks and sounds delicious. I think it would be nice with pork chops or kielbasa. Yummm.
It’s tasty and would be lovely with pork chops or kielbasa.
You had me until the vinegar! My mother would “doctor” canned sauerkraut with caraway seeds and some extra vinegar – ick! She liked vinegar and added it to almost anything!
You could always leave the vinegar out – though it worked for me in this recipe.
Mmmmm. Easy recipe and it has to taste wonderful. Will try it soon, thank you for sharing!
I think you will like it.
Caraway seed with cabbage sounds great,and vinegar on cabbage or greens is a winner in my book. Cooking red wine is good also.
Cabbage or greens with vinegar is a winner in my book, too.