Old-fasioned Cabbage with Caraway Seeds

Cabbage with Caraway Seeds

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:

recipe for Cabbage with Caraway Seeds
Source; Good Housekeeping’s Book of Menus, Recipes, and Household Discoveries (1922)

Here’s the recipe updated for modern cooks:

  • Servings: 4 - 5
  • Difficulty: moderate
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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.

http://www.ahundredyearsago.com

17 thoughts on “Old-fasioned Cabbage with Caraway Seeds”

    1. 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.

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  7. 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!

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