Steamed Hungarian Cabbage

Serves: 16
Total Calories: 62


4 pounds cabbage
1/2 cup salt
3 tablespoons vegetable oil or bacon drippings
1 medium yellow onion, diced
1 tablespoon caraway seeds
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 cup white wine or champagne


Remove core from the cabbage head and shred or chop coarsely. Place the chopped cabbage in a bowl and sprinkle salt over it. Allow to the cabbage "to sweat". After about 30 minutes squeeze excess moisture from cabbage and rinse lightly. In a 12-inch Dutch oven over 8-10 briquets or the camp stove on low heat, sauté the caraway seeds and onion in oil or bacon drippings for 3-4 minutes Add the brown sugar, cabbage, vinegar, and wine, and simmer for 30-40 minutes.

Do not overcook. If you need additional cooking liquid, add a bit more wine or champagne. Use a combination of regular cabbage and purple cabbage for a colorful variation! Serve with a pork roast, wild goose or duck!

Nutritional Facts:

Serves: 16
Total Calories: 62
Calories from Fat: 23

This Steamed Hungarian Cabbage recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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