Creamy Dill and Caraway Cabbage

This was the dish my grandma brought to every potluck, Christmas dinner, Easter dinner, and any other occasion with a ‘bring a dish to share’ instruction on the invite.

It is so easy to throw together for any potluck or an easy weeknight side.  A ‘One Pot Wonder’ I’m sure you ad to your list, and I bet you already have all of the ingredients (with the exception of the cabbage) which fits nicely into my MOST favorite category: Low Budget!!!

In addition to east, low budget, delicious, and a twist in cabbage I bet you haven’t come across it’s also easy to make this vegan, paleo, Keto, and it’s naturally gluten free!!!

I’m not sure what brought about the sudden craving for this trip down memory lane but I have made it my mission to recreate this signature dish because as much as this dish appeared on the menu I have recently found out (From my dad & aunt) the recipe has never existed in print. Unfortunately, my grandma who holds the secrets to this dish has passed and the recipe is calling to appear on potluck and holiday dinner tables everywhere. It is my duty to resurrect this piece of culinary history in all its glory. 

Ingredients:

  • One had of Cabbage (Chopped)
  • 3 Tbs Butter
  • 2-3 tsp. Kosher Salt 
  • 2 tsp. Caraway Seeds
  • 2 tsp. Dried Dill
  • 1/2 Cup Sour Cream (I prefer regular, but you can use Lite or dairy-free for a vegan option)
  • 1 & 1/2 Tbs. Apple Cider Vienger

Directions:

  1. Chop the cabbage into small squares.

  2. Add the butter to the bottom of a heavy saucepan and allow it to melt on low heat. 
  3. Add the cabbage and turn the heat up to high. Sauté cabbage until slightly browned and  cooked through. Start with 1 tsp. of salt at this point and taste along the way. I end up using about 2 and 1/2 tsp. of salt. I two it sounds like a lot, but it’s a lot of cabbage!!!
  4. Once the cabbage starts to brown the bottom of the saucepan will brown as well. Tis is a good thing. the flavor is trapped in that brown bottom. when this happens add the apple cider vinegar and scrape the bottom the pan. The vinegar will remove the browned goodness on the bottom of the pan.

  5. Once the vinegar has been incorporated mix in the caraway seeds and dill.
    6. Turn the heat off the cabbage and mix in the sour cream, transfer too a serving dish and that’s a wrap!

I recently made this for Easter dinner. It had a grand entrance and was taste tested an approved by my dad…Just like he remembers. I think this dish serves to make a potluck resurgence in the modern world. I, however, have recorded the recipe in digital history, as to never have to question the test kitchens of time on this one again.

Enjoying Memory Lane,

Stacey

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