By accident, this post was published last night.
I try not to post too often, and this was in the queue for posting.
However, there are so “accidents” in this world. So, I took it as a sign to share this recipe on the blog.
I was inspired by some of the recent posts by others on cooking cabbage.
Sometimes it happens that we run low on food, but still haven’t gone shopping yet.
So, I always like to have a cabbage and carrots stowed away as a backup for situations like this. They are less perishable than other vegetables and taste better than frozen.
1 cabbage, sliced
2 onions, sliced
Optional: 2 grated carrots
1 can diced tomatoes
1/2 – 1 teaspoon caraway seeds
Salt, pepper to taste
Optional: crushed fresh garlic or garlic powder
Sauté onions until slightly golden. Add cabbage, tomatoes and spices.
Cover and cook over a low heat. Check to make sure there is enough, but not too much water. Stir to prevent burning. Adjust seasonings.
Here are some pictures:
Grate carrots. I have a small but VERY shape grater for small amounts.
Add other ingredients:
The rest of the family does not like cabbage that much. But, this was enthusiastically approved of. My husband said, “this is pretty good!”