If you’re looking for a quick and delicious meal that also happens to be pretty darn healthy, have I got something for you.
This is an Eastern European-style dish that my mom made pretty frequently when we were growing up. I used to love standing at the stove taking in the smell of onions sautéing in butter. And then, along with the shredded cabbage, she’d add the secret ingredient: caraway seeds. Don't even think about making this dish without them. It would be like rye bread without its signature flavor - preposterous! Besides, if my mom found a way to get kids to happily devour cabbage, I wouldn’t mess with a good thing.
From start to finish this only takes about 15 minutes. I’m not normally a pusher of 20 minute meals – that niche has been filled to capacity – but it’s nice to have a few quick dishes in your arsenal for busy nights.
I like to eat my Caraway Cabbage with Pasta on its own but it also tastes fabulous topped with Parmesan cheese or a dollop of sour cream. And, if you need meat or are serving this as a main course, a little crispy pancetta or bacon would push this into the ridiculous category (just cook 4 ounces of diced bacon/pancetta in a skillet over medium heat until crisp; remove, continue with the recipe as written and then add it back in at the end along with the pasta).
I can’t believe it took me this long to make such a beloved childhood dish. Glad it’s back.
Caraway Cabbage with Pasta
A simple and very satisfying peasant dish. It easily stands on its own but would accompany a braised brisket or pan seared pork chop beautifully. Leftovers taste great with a fried egg on top.
Serves 4 as a side dish, 2-3 as a main course
3 tablespoons butter
1/2 medium onion, thinly sliced
1 small head green cabbage, thinly shredded (5-6 cups total)
Salt and pepper to taste
1 teaspoon caraway seeds
8 ounces dry pasta (my mom always used bowtie but any shape will do)
Set a large pot of salted water on to boil.
In a large skillet, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the shredded cabbage, a few good pinches of salt, freshly ground black pepper and the caraway seeds. Cook, stirring occasionally, until the cabbage is tender, 8-10 minutes.
Meanwhile, cook the pasta in the salted water until al dente; drain. When the cabbage is tender, add the cooked pasta and toss well. Taste for salt and adjust seasonings if necessary. Serve and watch it disappear.
