Braised Cabbage Ingredients: - 2 tablespoons butter, or more to taste
- ½ head cabbage, cored and cut into 1/4-inch slices
- ½ onion, cut into 1/4-inch slices
- 1 cup water
- 1 tablespoon white vinegar, 1 tablespoon white sugar
- 2 teaspoons caraway seeds
- 1 teaspoon salt
Instructions: Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes. Serve! | German Lentil Soup Ingredients: - 2 cups dried brown lentils, rinsed and drained
- 3 cups chicken stock, 1 bay leaf
- 1 cup chopped carrots, 1 cup chopped celery, 1 cup chopped onion
- 1 cup cooked ham, 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder, ¼ teaspoon freshly grated nutmeg, 5 drops hot pepper sauce
- ¼ teaspoon caraway seed, ½ teaspoon celery salt
- 1 tablespoon chopped fresh parsley, ½ teaspoon ground black pepper
Instructions: Place lentils in a 5-to-6-quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper. Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving. | Authentic Hungarian Goulash Ingredients: - 2 tablespoons butter
- 2 large onions, 2 pounds flank steak
- teaspoon caraway seed
- ¼ teaspoon dried marjoram
- 1 clove garlic, minced
- 5 tablespoons paprika
- 2 cups water, 4 large potatoes, peeled and cubed, salt and pepper to taste
Instructions: Melt butter in a large soup pot over medium high heat. Sauté onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours. Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve. |