My F&W
quick save (...)

Alsatian Cabbage

  • ACTIVE: 20 MIN
  1. 1 tablespoon unsalted butter
  2. 1 small onion, finely chopped
  3. 4 ounces slab bacon, cut into 1/4-inch dice
  4. 1 medium green cabbage (about 2 1/2 pounds)—halved, cored and cut into 1-inch pieces
  5. 1 1/2 teaspoons caraway seeds
  6. Salt and freshly ground white pepper
  1. Melt the butter in an enameled cast-iron casserole. Add the onion and cook over moderate heat until just softened, 2 minutes. Add the bacon and cook until golden and the fat is rendered, 4 minutes. Add the cabbage and caraway seeds, cover and cook over moderately low heat, stirring, until tender, 30 minutes. Season with salt and pepper and serve.
Make Ahead The cabbage can be refrigerated overnight. Rewarm before serving.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.