Stewed Cabbage

Stewed Cabbage
(red and/or white)



½ Head of Cabbage sliced very thin

½ TSP Ground Caraway seeds

1 TBSP Lard and/or cooking oil

1 Onion – chopped very fine

2 TBSP Vinegar (white)

1 TSP Sugar

½ Cup water

¼ TSP salt and pepper



Sauté Onion with Caraway seeds, salt and pepper – use lard for better flavour,

but cooking oil is OK.

Add the shredded Cabbage, 2 TBSP Vinegar, 1 TBSP Water and sauté whole mixture

on very low heat covered for about 40 minutes.

Stir occasionally and add water if needed.

When Cabbage is soft add sugar, salt and pepper to taste.



This method can be used on vedges of cabage, which are held in tact by it’s stolk

and served as a vegetable side dish