Sautéed Cabbage with Caraway

My father hailed from Vienna, and momala's parents were also from Austria. Oktoberfest fare? Only on days ending in "y."

Growing up, we had everything from Wiener Schnitzel (veal) and Wiener Schnitzel vom Schwein (pork), to hasenpfeffer (rabbit), liptauer, palatschinke (crepes with jelly), sauerkraut, sweet-and-sour purple cabbage, Austrian potato salad, cabbage borscht, stuffed cabbage rolls, sauteed cabbage with caraway and lots of heavy duty Russian rye bread (with caraway seeds).

Extended family and friends raved about momala's sautéed green cabbage and sweet-and-sour purple cabbage. Me? Wouldn't know, because as a kid I literally hated all things cabbage-y, and wouldn't get near it, let alone eat it. Now I appreciate cabbage much more, and over the years have tried various ways to prepare, and this is how the BF and I like it. I think momala would be happy. [Ed. note: She would.]

​The BF and I happen to love the flavor of caraway, but if you don't, just leave it out.

We added bratwurst to this super-quick supper, but any sausage will do. The BF and I have found a local brand that we love, Dibrov. A favorite is the Oktoberfest Bratwurst (not a sponsored post, we just love it). We paired this cabbage side with sausages, mustard, pickled cukes and onions, and German soft pretzel sticks. We also imbibed some delicious Marionberry Hard Cider that a few good Oregon friends left us this summer, and a German lager that complimented the Oktoberfest meal perfectly. [Ed. note: Am tempted to search for the Bob and Doug McKenzie movie Strange Brew.]  ​

Even if you're not all about Oktoberfest, this cabbage side works any time of year, and goes especially well with pork chops or loin, brisket, chicken schnitzel, etc. Anything!

PS: Things got pretty spicy a year ago with this jalapeño, serrano and fresno pepper roast chicken (www.moveablefeast.me/blog/jalapeno-serrano-fresno-pepper-roast-chicken).

Number of servings: 4

Ingredients

• 1 large head of white cabbage, including outer green leaves (about 2-2 ¼ pounds)
• 2 tablespoons unsalted butter or olive oil
• 1 ¼ teaspoons kosher salt
• ½ teaspoon freshly ground pepper
• 1 teaspoon caraway seeds (optional, but recommend)

Directions

1. Cut the cabbage in half. Remove core. Slice very thinly.
2. Melt butter or oil in a large sauté pan or dutch oven over medium high heat. Add cabbage, salt, pepper and caraway.
3. Sauté for approximately 10 minutes, stirring every couple minutes, until cabbage is tender and a little brown in parts. Do not cook until mushy. I like some of the strands of cabbage to still have a bit of bite to them.
4. Serve and sprinkle with more kosher salt and caraway if desired.