Savoy Cabbage with Caraway Rachael Ray   From Every Day with Rachael Ray October 2006 FOUR SERVINGS 1 teaspoon caraway seeds 1 tablespoon extra-virgin olive oil (EVOO) 2 tablespoons unsalted butter, cut into small pieces 1 fresh or dried bay leaf 1 small head Savoy cabbage, cored and shredded Salt and freshly ground pepper Heat a large skillet over medium heat. Add the caraway seeds and toast for 1 minute. Add the EVOO, 1 turn of the pan, and the butter. When the butter melts, add the bay leaf and cabbage, season to taste with salt and pepper and cook, stirring often, until wilted. Discard the bay leaf.

Corn and Salsa Tortilla Soup Spaghetti and Clam Sauce with Grape Tomatoes Quick Pork Posole Grilled Hot-and-Sour Shrimp with Watermelon-Watercress Salad Halibut with Corn Gravy and Chive Mashed Potatoes See All Rachael Ray's 30 Minute Meals See All Recipes ADVERTISEMENT

ADVERTISEMENT