Serves 4 to 6
Cabbage, a much maligned vegetable, can, when prepared with thought and understanding, make the transition from dowdy to delectable. This simple country dish can enhance even the most urbane meal.
1 small head of cabbage
2 tablespoons olive oil
1 yellow onion, cut into thin rings
1 or 2 cloves of garlic, chopped
½ teaspoon caraway seeds (optional)
1 cup chicken stock or 1, 14.5-ounce can
Fresh coarse ground black pepper to taste
Chopped fresh parsley
Cut the cabbage into quarters and remove the core. Then slice into chunks. Heat the olive oil in a heavy skillet and gently sauté the onion and garlic and until golden and translucent but not yet beginning to brown. Add the caraway seeds and cabbage and toss gently to coat evenly with the oil. Cook over medium heat for 2 or 3 minutes to lightly brown the edges. Add the stock, cover with a tight fitting lid and cook on a high simmer fifteen to twenty minutes or until done to desired degree of doneness. Season to taste with salt and pepper and add the parsley. Cook, tossing gently for about an additional minute and place on a heated serving dish.