Ingredients:

  • 1 medium head green cabbage, finely shredded (about 2 pounds or 900 grams)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (6 grams)
  • 1/2 teaspoon pepper (2 grams)
  • 1 tablespoon caraway seeds (15 grams) or substitute with 2 tablespoons dill seeds (30 grams) or 1 tablespoon ground coriander (15 grams)
  • 1 tablespoon fresh dill, chopped (15 grams)
  • 1 tablespoon fresh thyme, chopped (15 grams)
  • 1 tablespoon apple cider vinegar (15 ml) for added tanginess (optional)
  • 1 tablespoon honey (15 grams) for sweetness (optional)

Instructions:

  1. Remove outer leaves of cabbage and finely shred.
  2. Soak fresh herbs in cold water for 10 minutes, then drain and chop.
  3. In a large skillet, heat olive oil over medium heat.
  4. Add the shredded cabbage to the skillet. Season with salt and pepper. Cook, stirring occasionally, until cabbage is wilted and tender (about 10 minutes).
  5. Stir in caraway seeds (or substitutes) and cook for an additional 5 minutes, letting the flavors blend.
  6. Add chopped fresh herbs and optional vinegar or honey, mixing well.
  7. Transfer to a serving dish and enjoy warm.