Caraway Cabbage and frank casserole

(Source: Phyllis Glazer's column in The Jerusalem Post, February 28, 1997)
(Serves: 3-4 people)

Ingredients

1 small head of cabbage
1/4 cup olive oil
1 large onion, thinly sliced
2 large potatoes, halved and sliced
2-4 veal, chicken or soy franks, sliced
salt and pepper to taste
boiling water
1/2-1 teaspoon caraway seeds

Directions

Core the cabbage and cut into pieces (do not shred).

Heat the oil in a large frying pan and add the onion. Cook 7-10 mintues til softened and lightly browned. Add the cabbage and potatoes and season with salt and pepper. Cover and cook on medium-low heat for 25-30 minutes, stirring occasionally until the potatoes are tender.

Add the franks after 15 minutes of cooking time. Add a little boiling water to prevent burning, if necessary.

Heat the caraway seeds in a dry frying pan till lightly toasted and sprinkle over the cabbage mixture before serving.

Back to the cabbage page.

ddt@discworld.imaginary.com