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!