Gut Loving Caraway Cabbage
The delicious combination of butter and caraway seeds turns boring old cabbage into a taste sensation! Gone are the soggy, smelly cabbages of yester-year!
In this recipe the cabbage is cooked quickly in butter, so it retains its crunch, and the caraway seeds give a wonderful moresish flavour. I like to use Spring cabbage finely sliced, but Savoy works well too.
The juice within cabbages is thought to be very healing on the gut, and cabbage juice was a popular natural stomach ulcer remedy before antibiotics were used. Butter contains butyric acid which is also a great gut healer and helps to dial down intestinal inflammation. You can easily use olive oil if you are dairy-free. Caraway seeds have been a traditional home remedy for indigestion and bloating.
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Gut Loving Caraway Cabbage
Ingredients
- 300 g Spring Cabbage
- 60 g Butter (or clarified butter/ghee)
- 2 tsp Caraway Seeds
- 1 pinch Salt
Instructions
- Peel off the leaves and wash. Slice out the tough core. Slice the leaves finely with a large sharp cooking knife.
- Melt the butter in a large frying pan, then add the sliced cabbage, caraway seeds and salt, stirring for a few minutes on a medium heat until the cabbage is just cooked and retains its green colour.
- Serve straight away!
Notes
- To make this Dairy-free you can use olive oil in place of the butter.
- If you have any leftovers, they are great added to fried rice, or you could mix into leftover potato to make a Bubble and Squeak.
- Keep leftovers in the fridge for up to two days.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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I made this delicious salad yesterday and it is absolutely delightful! I couldn’t find caraway seeds at our nearby store, so I had to purchase them online. And instead of butter, I used ghee.