Cabbage with caraway seeds, scallions, and lemon

Before I describe this week’s recipe, I would like to share some useful feedback from readers. While having half whole wheat pizza crusts topped with marinara sauce, cheese, and different kinds of vegetables were a great way to get her kids to eat veggies, one reader emphasized the importance of using white whole wheat flour and not regular whole wheat when making pizza crust. In addition to some local farmers, the flour is available at most grocery stores. Another reader, quoted before on this site, is a retired military leader and local gourmand. He’s evidently been cooking some of my recipes since 2003 and says the steamed mashed potatoes were the first failure. He said his Yukon Gold potatoes never cooked through and his grandson was disappointed. The recipe worked great for me and I’ve steamed other kinds of potatoes since. I would welcome feedback from anyone else who tried cooking potatoes using this technique. This week’s offering 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

Ingredients

  • ½ 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

Directions

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

Nutrition Information (per serving)

  • Calories: 66
  • Fat: 4 gm
  • Saturated fat: 1 gm
  • Trans fat: 0 gm
  • Cholesterol: 3 mg
  • Carbohydrate: 8 gm
  • Fiber:3 gm
  • Sodium: 168 mg
  • Protein: 2 gm

Contributor

Preston Maring, MD

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