Braised Local Cabbage Recipe
caraway compound butter, lemon & dill
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cabbage
Remove the outer leaves of the cabbage, slice it into quarters, and remove the core. Cut the quarters into strips.
- 2
Make the Compound Butter
In a small bowl, mix the softened butter with caraway seeds, lemon zest, salt, and black pepper. Set aside.
- 3
Sauté the Cabbage
In a large pot, heat a tablespoon of the caraway compound butter over medium heat. Add the cabbage strips and cook for 5-7 minutes until slightly softened.
- 4
Add Broth and Simmer
Pour in the vegetable broth, bring to a simmer, cover, and braise the cabbage for about 20-25 minutes until tender.
- 5
Finish with Dill
Stir in the remaining caraway compound butter and the chopped dill. Adjust seasoning with salt and pepper to taste.
- 6
Serve
Serve warm as a side dish, garnished with additional dill if desired.
