Serves: 4
Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters, remove the core and slice the cabbage triangles starting at the bottom into ¾ inch wide strips.
In a non-stick pan, heat the oil until glistening and sauté the cabbage for 25 to minutes until fork tender. Stir in the caraway seeds and salt and sauté for one minute more.
This Cabbage Kiev recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.
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