03-19-2005, 06:21 PM
1 small head cabbage
4 tablespoons butter
2 teaspoon caraway seeds, crushed
1/2 cup dry bread crumbs
1/2 teaspoon plus 1 tablespoon salt
2 teaspoons granulated sugar
Cut the cabbage in half and place it, cut side down, on a cutting board. Slice the cabbage into thin shreds like delicatessen slaw. Melt the butter in a large skillet, stir in the caraway seeds, breadcrumbs and 1/2 teaspoon salt. Cook, stirring constantly, until lightly browned. Set aside.
Bring a large pot of water with the sugar and 1 tablespoon of salt to a boil. Add the cabbage. Cook for 4 minutes. Drain well.
Stir the cabbage into the skillet with the crumbs. Reheat for just a minute and pour onto a serving dish. Taste and add salt if necessary. Serve hot.
4 tablespoons butter
2 teaspoon caraway seeds, crushed
1/2 cup dry bread crumbs
1/2 teaspoon plus 1 tablespoon salt
2 teaspoons granulated sugar
Cut the cabbage in half and place it, cut side down, on a cutting board. Slice the cabbage into thin shreds like delicatessen slaw. Melt the butter in a large skillet, stir in the caraway seeds, breadcrumbs and 1/2 teaspoon salt. Cook, stirring constantly, until lightly browned. Set aside.
Bring a large pot of water with the sugar and 1 tablespoon of salt to a boil. Add the cabbage. Cook for 4 minutes. Drain well.
Stir the cabbage into the skillet with the crumbs. Reheat for just a minute and pour onto a serving dish. Taste and add salt if necessary. Serve hot.