The distinct anise-like taste of caraway fuses perfectly
with cabbage.
Bill and I both like cooked cabbage and I was happy to see
this recipe in the American Heart Association Cookbook. The spicy mustard, yogurt and
seasonings round out the sauce smoothly, making this cabbage a tasty side dish for most any meat.
Try this, if you’re a fan of cabbage too!
Cabbage in Mustard-Caraway Sauce
Ingredients:
8 cups coarsely chopped cabbage
For the sauce:
2 cups fat-free, low sodium
chicken broth
½ - 1 tablespoon spicy brown
mustard
2 teaspoons cornstarch
½ teaspoon caraway seeds
¼ cup fat-free or light plain
yogurt
¼ teaspoon grated lemon zest
¼ teaspoon salt
¼ teaspoon pepper
Method:
Steam the cabbage for 5 minutes,
until tender-crisp, drain, set aside.
Meanwhile, in a medium saucepan,
whisk together the sauce ingredients.
Cook for 2-3 minutes on low, until
thickened.
Add cabbage and stir until well
coated.
Cook for 2-3 minutes, or until
heated through, don’t overcook.
ENJOY!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for
great tips and delicious easy recipes!
