Ingredients
Method
- Bring a large 8-quart pot of well-salted water to a boil.
- Heat the water. Prepare the cabbage by peeling away and discarding any discolored or old outer leaves. Quarter the head of cabbage through the core, then cut out and discard the core. Tear the cabbage by hand into large, 1- to 2-inch pieces. Alternatively, use a knife.
- Bring a pot of water to a rolling boil. Add the torn cabbage leaves, ensuring they are fully submerged. Cook for 90 seconds. Drain the water completely and return the cabbage leaves to the pot.
- Stir four tablespoons of butter into the hot cabbage. The butter will melt quickly. If using unsalted butter, add more salt, starting with half a teaspoon and adjusting to taste. Sprinkle with caraway seeds, celery seeds, and black pepper, then toss to combine. Serve immediately. Pairs well with pork, veal, or frankfurters.
Nutrition
Notes
Ingredient Swap: I love using a mix of butter and a splash of olive oil sometimes, it adds a nice, subtle depth without overpowering the caraway.
Storage Tip: This cabbage keeps surprisingly well.
I store any leftovers in a sealed container in the fridge for up to 3 days, and gently reheat it in a pan with a tiny pat of butter to refresh it.
Make-
Ahead Advice: You can absolutely boil the cabbage pieces ahead of time.
I drain and cool them completely, then store them in the fridge.
When ready to serve, I just reheat them in the butter and spices, which takes only a few minutes.
Common Mistake: The biggest error is overcooking the cabbage in the water.
I stick to 90 seconds precisely for that perfect tender-crisp texture; any longer and it becomes mushy.
Serving Suggestion: While it's fantastic with pork, my family adores it spooned over a bowl of creamy mashed potatoes for a simple, comforting meal.
Equipment Note: Don't worry if you don't have an 8-quart pot.
I often use my large stockpot or even boil the cabbage in two batches in a smaller pot to ensure it cooks quickly and evenly.