Caraway seeds give an interesting twist to the cabbage as it is cooked in the oven, the texture is not uniform but sometimes crunchy and sometimes soft.
To be honest, I get a bit flummoxed by cabbage. Growing up in an Italian household, where fennel, zucchini and tomatoes were the norm, we never really did cabbage. But I have learned to incorporate it into my cooking as I believe we should eat things that are local and in season. I am re-educating my palette on cabbage.
· 250g Savoy cabbage
· olive oil
· 1 tablespoon caraway seeds
In an oven dish
Preheat the oven to 180 degrees. Cut the cabbage into strips that are manageable on a fork (something like 1cm by 4cm …). Place this it in an oven proof dish. You can pile it high as it wilts in the oven.
Add the caraways seeds and a pinch of salt. Pour over the oil and stir it all up.
Add a half glass of water to encourage the cabbage to wilt rather than brown.
Place in the oven and stir occasionally to make the browner bits go to the bottom as it cooks. Cook for about 20 minutes or until it is soft but not mushy.