Cabbage in Mustard-Caraway Sauce

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


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


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.


Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!


  1. I love mustard with cabbage. I have a big fat head of cabbage in my fridge, too!

  2. I love cooked cabbage too Pam, this sounds delicious:)

  3. Pam, This is a great change of pace from the 'normal' cole slaw recipes! Sounds great...thanks for the recipe and Take Care, Big Daddy Dave

  4. Yum....cooked of my favs. The rest of this crew gives it a thumbs down, so I eat it ever chance I get when we go out to a country style kitchen.
    adding the yogurt is new for me, but sounds delish...

  5. I really enjoy cabbage. This is a really nice side dish. I have planted twenty green cabbage plants and look forward to the harvest. I have saved this recipe.

  6. I like cooked cabbage too, but Chris does not, so I don't get it very often. Might have to make this one night when he's not around :)

  7. I love cabbage! And have never cooked them with yoghurt before. Sounds good to me! Thanks for sharing!

  8. I enjoy cabbage in salads and cooked. This sounds delicious.

    Happy fall.


  9. We love cabbage and this sounds like it could be a hit here as well. Have a good day Diane

  10. I am a HUGE cabbage fan. I'll be making this soon! Thank you for sharing such a delicious veggie dish. I hope you are having a happy start to your week!

  11. Dear Pam, This is a wonderful side.
    I hope all is well.
    p.s. Stop by my blog for a giveaway of 100 Cookie Cookbook.
    Blessings dear. Catherine xo

  12. Apart from the distinctive smell of cabbage while it is cooked I really love it! This is a beautiful way to make it so full of aromas!

  13. That does sound good. I love Greek non-fat yogurt, I almost use it exclusively instead of sour cream now.


The odds of going to the store for a loaf of bread and coming out with only a loaf of bread are three billion to one.
~ Erma Bombeck

πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’ πŸ’

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“I know the look of an apple that is roasting and sizzling on the hearth on a winter's evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream... I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people's tales and old jokes sound fresh and crisp and enchanting.”
Mark Twain


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