Recipe: Cabbage with Caraway (1975)

CABBAGE WITH CARAWAY

1 head cabbage (about 1 1/2 pounds)
1 teaspoon margarine
1 tablespoon minced fresh parsley
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 cup chicken consomm (or 1 chicken bouillon cube)
Salt to taste
Caraway seeds

Remove major section of core from the cabbage. Leave just enough to hold the head together. Slice the head into wedges about 1 1/2 inches thick.

Melt the margarine in a large skillet. Put in the cabbage, parsley, sugar, black pepper and consomme.

Cover and cook over moderate heat about 12 minutes, basting with the pan juices several times. About 1 minute before the cabbage is done, sprinkle with caraway seeds.

Remove cabbage to a serving dish. Pour the pan liquid over the cabbage.

Makes 6 servings
From: Recipelink.com
Source: Vintage recipe booklet: Recipes for Fat Controlled Low Cholesterol Meals from the American Heart Association, 1975