Finnish Caraway Cabbage
An interesting dish from Florence Schwartz's "Vegetable Cooking of All Nations (1973).
- 1/4 cup vegan margarine
- 1 head cabbage, shredded
- 1 small onion
- 1/2 cup water
- 3 tomatoes, chopped
- 1 teaspoon salt
- 1 1/2 teaspoons caraway seeds
- 2 tablespoons sugar
- parsley, finely chopped, for garnish
In a large pan melt the butter and add the cabbage and onion.
Cook the vegetables, turning with a fork, until they are limp but not browned.
Add the water, tomatoes, salt, caraway seed, and sugar.
Cover and simmer for 30 minutes.
Serve hot, garnished with parsley.