Let’s talk cabbage! OK, cooked cabbage doesn’t take a pretty picture and it can surely emit a stinky aroma throughout your house if cooked poorly.
My love affair with cabbage started many years ago, whether it was raw or cooked. It’s cheap, it’s subtly sweet, it’s aromatic, it’s tasty and it’s filling. Unfortunately, it gets a bum rap even though it is filled with vitamins A, C and E, is high in fiber, low calorie and fat free. Maybe it is not only because it isn’t pretty but because some people tend to over-cook it into a mushy grey mess.
For best results, cabbage should be thinly sliced and cooked a short amount of time; thereby, reducing the unpleasant odor. The longer it cooks, the stronger it smells. There is a ton of ways to cook it: in a noodle dish, as a soup, as a salad, sauerkraut, egg rolls, stuff it, but my favorite is just simply cooked, adding a few spices and served. I especially love the caraway seeds with it and the smoked paprika not only gives it great flavor, it adds great coloring also!
Cabbage shines when it is cooked properly or not at all!
Spicy Cooked Cabbage
1 small head cabbage
1 tablespoon olive oil
¼ teaspoon mustard seeds
¼-½ teaspoon caraway seeds
¼ teaspoon garlic powder
1/8-¼ teaspoon crushed red pepper
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon seasoned pepper
Chop cabbage into approximately 1” pieces.
Place cabbage in large pan, add a small amount of water, bring to a boil.
Lower heat to a simmer.
Cook for about 8 minutes.
Add olive oil and remaining ingredients.
That’s some tasty cabbage!