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Finnish Caraway Cabbage
From: ace

An interesting dish from Florence Schwartz's "Vegetable Cooking of All Nations (1973).

SERVES 6

  • 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.