Caraway seeds are actually the fruit of a plant in the carrot family. They taste like an earthier fennel and bring a deep aniseed punch wherever they go. You usually find them in pound cake, sauerkraut and rye bread.
Cabbage & Caraway (serves 4 as a side dish)
This simple side dish works well with all wintry main courses and adds a bit of drama to a bowl of boiled cabbage.
Half a savoy cabbage
A knob of butter
1 teaspoon of caraway seeds
A handful of flaked almonds
1. Shred the cabbage and cook in a saucepan of boiling water for 3 minutes. Drain and set aside.
2. Melt the butter in a large frying pan over a medium heat. Add the caraway seeds and almonds. Cook for 5 minutes until the almonds start to brown.
3. Add the shredded cabbage to the pan and mix well. Fry for a further 2 minutes before transferring the whole lot to a serving bowl. Serve immediately.