Cabbage with caraway seeds
- 1 savoy cabbage
- 15g butter
- 1 shallot, diced
- 1 tsp caraway seeds
Cut the stem off the cabbage and thinly slice the leaves. Add to a pan of boiling water, return to the boil and simmer fast for 2 minutes or until just tender. Drain well.
Melt the butter in a large frying pan and cook the shallot until soft. Reduce the heat to low. Add the caraway seeds and a little black pepper and cook for a further 1-2 minutes.
Add the drained cabbage to the pan and stir to coat the leaves in the caraway seed mixture. Heat through.