Gallery

Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, bring the cream and caraway seeds to a boil over medium-high heat. Cook, stirring occasionally, until the mixture is reduced by about half, 8 to 10 minutes. If desired, strain the cream and discard the caraway seeds.

    Advertisement
  • Heat a large skillet over medium-high heat. Add half of the cabbage and 1/4 cup water; season with salt and pepper. Cook, tossing with tongs, until the cabbage is crisp-tender and the water has evaporated, about 5 minutes. Transfer to a serving bowl. Repeat with the remaining cabbage.

  • Toss the cooked cabbage with the cream mixture. Sprinkle with the parsley.

Advertisement