Use the other half of the head of cabbage you used for Sally's Stoneless Stone Soup to make this quick, easy, and flavorful side dish. The caraway seeds are the aromatic secret. This recipe is originally from Martha Stewart, and we love it.
2 tablespoons clarified butter (I don't bother to clarify the butter.)
2 cloves garlic, thinly sliced
1/2 teaspoon caraway seeds
1/4 to 1/2 large Savoy cabbage, cored and thinly sliced (I use regular cabbage.)
Coarse salt and freshly ground black pepper to taste
1. Heat the clarified butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 to 45 seconds. Add the caraway seeds and toast lightly, stirring constantly until aromatic, about 30 to 45 seconds.
2. Add the cabbage and reduce heat to medium-low. Season with salt and pepper. Cook until soft and golden, about 10-15 minutes. Adjust seasonings and serve immediately.
Makes 4 servings.