Yesterday I was looking for a way to use a head of Savoy cabbage and decided to riff on a very simple recipe for butter-braised caraway cabbage. I upped the wow factor by browning the butter (an entire stick) and browning one of side of the cabbage in it, first.
After a bath in brown butter and caraway the cabbage has this sweet, nutty flavor and it becomes meltingly tender. It’s an incredibly easy side dish for, well, anything, but I liked it so much I just Hoovered a bunch of it into my face, a la carte.
You can make this in the oven or the slow cooker. I like the slow cooker because it’s kind of a set and forget kind of thing.
- 1 head cabbage, cut into large chunks (Savoy is my preference but any hearty variety will do)
- 1 stick butter (Obviously you can use less, but this recipe is supposed to be sinful)
- 1 tsp. or 2 caraway seed
- 1 tsp. dried thyme
- In a browning slow cooker or dutch oven, brown the butter slightly. Let it get golden in color, not brown.
- Put the cabbage chunks in the pot and brown on one side, making sure to salt and pepper, generously.
- Stir in the caraway and thyme, along with about a 1/2 cup of water.
- Cover the cabbage and let braise until it is very tender. (“Low” in the slow cooker, at maybe 300 in the oven). Stir gently, and serve hot with your favorite main.
WARNING: This process makes your whole house smell like butt, but I contend it is worth it.