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by on August 8th, 2014

Savory Cabbage with Caraway

Beautiful cabbage to go with your dogs!

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So, what do you do on a day you don’t want to cook?  I had a busy morning shopping at a second hand kid’s store (twice). Then after getting home I couldn’t wait to mail the things off, so my third trip out for the day was to the post office so get the new purchases in the mail.

I emptied my refrigerator of all the 4th of July leftovers; I can only take looking at old food for so many days and then I feel like the refrigerator needs to be purged of it’s contents.

I just happened to have some Italian “hot” sausages in the freezer so I threw them on my magic defrosting tray which is a Wilton Armetale grill tray. When I was working at Williams Sonoma we sold these trays and one day I decided to look up what else to use the tray on other than grilling.  One suggestion was to thaw your frozen foods on it. Don’t ask me how this works but it does. Put a piece of frozen food on it and in less than two hours it will be thawed.  If you have ANY Armetale, try it, it make work with all their pieces and it may be because it is made up of many kinds of metals and it absorbs the cold. Believe me, it works.

After getting the sausages thawed on my tray I knew I had some red and green cabbage left from the 4th so I found some recipes from Rachael Ray, Ina Garten, and Martha Stewart and I came up with this variation.

I have a small fortune in my All Clad, Le Cruset and other miscellaneous pans I have collected over the years. And today I got all excited about using my new blue ceramic skillet I picked up at Bed Bath and Beyond. For $20 (or it might have even been $15 after using a coupon) I had intended to use it only for eggs, but I couldn’t wait to try it so I used it to sauté the vegetables for this recipe.  I could have wiped it out with a paper towel; nothing what so ever stuck to the pan. Now, bring on the eggs.

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Saute the chopped onions until they start to turn a golden color.

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Add the cabbage to the skillet and sauté until it starts to wilt.

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The cabbage turned out beautiful. I probably used more red than green cabbage. Either way it was delicious.

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I topped my cabbage with some Italian sausage that I sautéed in a skillet.

Savory Cabbage with Caraway

1Tbsp. olive oil
1 Tbsp. butter
1 small onion, diced
1/4 red cabbage, shredded
1/4 green cabbage, shredded
1/3 c. apple cider vinegar
1/2 tsp. crushed red pepper
1/2 tsp. caraway seed
1 Tbsp. sugar
1 tsp. mustard seed
salt and pepper

Heat a skillet over medium high heat. Add oil, butter, and onion and saute 2 minutes. Add cabbages and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, caraway seed, crushed red pepper, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

Enjoy!

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