Cabbage with caraway seeds, scallions, and lemon

Contributed by Preston Maring, MD

Cabbage with caraway seeds, scallions, and lemon

This recipe is incredibly easy and tasty. 

First, make friends with someone lucky enough to have a lemon tree. Juice the gifts of excess lemons and freeze it in 2 Tablespoon cubes in an ice cube tray. 

Second, find a local farmers’ market farmer with fresh-looking cabbage. Instead of passing it up because you aren’t sure what to do with it, buy one. 

Never again will you have to look at cabbage furtively and just move on to more normal vegetables.

Servings: 4


  • 1/2 head cabbage, sliced thinly
  • 2 teaspoons caraway seeds, lightly toasted in a skillet
  • 1 tablespoon extra virgin olive oil
  • 3 scallions, white and light green parts thinly sliced
  • 2 tablespoons lemon juice
  • Salt and freshly ground pepper to taste


  1. Cook the cabbage for 2 to 3 minutes in a saucepan of boiling salted water until just tender. Drain. 
  2. Toss with the caraway seeds, olive oil, scallions, and lemon juice. 
  3. Season to taste and serve warm.

Nutrition information (per serving)

  • Calories: 66
  • Total fat: 4 g
  • Saturated fat: 1 g
  • Trans fat: 0 g
  • Cholesterol: 3 g
  • Sodium: 168 mg
  • Total carbohydrate: 8 g
  • Dietary fiber: 3 g
  • Protein: 2 g