Cabbage with Yogurt


1 firm white cabbage (2 - 3 lb, 1 - 1 1/2 kg)
2 oz (50 g) butter
1 small onion, finely chopped
2 teaspoons salt
1 teaspoon caraway seeds
1 teaspoon dried mint or 1 tablespoon chopped fresh miny
1/2 pint (300 ml) yogurt
1 clove garlic, crushed
a few grindings of black pepper


Remove the coarse outer leaves of the cabbage, then cut it into quarters and remove the central hard core. Cut the cabbage into narrow strips, wash and drain. Melt the butter in a large saucepan and sauti the onion until it is soft but not brown. Add the chopped cabbage together with the salt, caraway seeds, mint and just sufficient water to prevent the cabbage sticking while cooking. Simmer until the cabbage is just tender, stirring occasionally. Pour the yoghurt into a small bowl and whisk in the garlic. Pour this mixture over the cabbage, stir and heat through but do not boil. Turn into a serving dish, sprinkle with black pepper and serve.

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