Noodles and cabbage is an old-style favorite, part of the repertoire of the Eastern European Jewish cook. Caraway seed, with its distinct flavor, reminiscent of rye bread which often has the seeds baked into it for extra savor. Today, caraway seed is a lesser known spice, and children tend not to like it, while older people remember it from childhood, so that the flavor brings on a strong bout of nostalgia.
Noodles and cabbage is filling and easy on the budget. Prepared without caraway (known in Yiddish as “kimmel”), even children will lap up a bowl of the stuff. So put some aside for them, before adding the caraway for the adult diners in your family.
Buttery Caraway Noodles and Cabbage
Yield: 4 servings
Ingredients:
- 8 ounces of egg noodles
- 2 tablespoons of butter
- 1 small head of cabbage, thinly sliced
- 1 teaspoon of caraway seeds
- Salt and pepper to taste
Method:
- Cook the egg noodles according to the package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the thinly sliced cabbage to the skillet and sauté until it starts to wilt, about 5 minutes.
- Sprinkle the caraway seeds over the cabbage and continue to cook for another 2 minutes.
- Serve hot.