That actually sounds delicious and I have a head of cabbage waiting to be cooked in my refrigerator.

Just for your information folks, celery seed is not from the celery plant. There is a real celery seed to grow celery, but what cooks call celery seed is from another plant. The seed tastes like celery, hence the name.

I almost made the mistake of buying actual seed to grow celery since the cost of it was very low. One bite and I began spitting it out. Not good eats. Please don't make my mistake.

Does this fare well as leftovers? I'd like to make a big batch so I could have it for lunches the rest of the week (either hot or cold) ... but since the recipe says to serve immediately, I wonder if it wouldn't be as good the next day.

We ate up this batch pretty quickly, but I do think that it would make fine leftovers. ~Elise

love cabbage - nature's stomach medicine :) my favorite cabbage dish is to saute with some oil, salt & pepper, and when its 80% done add a small knob of butter and a splash of soy sauce.

There's just something comforting about cabbage sauteed in butter. I usually just saute it in a large skillet with some butter, onions, salt and pepper, and sometimes caraway. Will have to try both the caraway and celery seed next time!

Elise, if you haven't, you should also try roasting cabbage! It's my favorite way to eat it. Whenever I'm making a soup with cabbage in it, I like to shred the cabbage, toss it in a bit of olive oil and salt and roast at 400 degrees til there are some brown crunchy bits. There are also several recipes online for whole (well, quartered or eighthed) roasted cabbage. Yummm.

Ditto to Leslie's recommendation re: roasting cabbage. I just started using this method a couple months ago and have been roasting cabbage wedges about once weekly since then. So delicious and love the brown crunchy edges of the cabbage leaves!

For another twist on the butter theme, try butter and poppyseeds. I also like to slice the cabbage into ribbons for faster cooking in a deep frying pan with a small amount of water to steam, covered.

I love cabbage with butter! I tend to chop it up and throw it in my wok with a few TBSP of butter, cover and leave it for 20-30min. The caramely bits at the bottom are the absolute best! And it doesn't need water because the cabbage has so much already. One of my favorite go-to side dishes nowadays! I'll have to try with caraway sometime.

This dish has so many things to recommend it! It's fast, affordable, and as low fat as you want to make it. I don't tolerate butter well, so I've made a version of this with olive oil, and the "green" taste of the olive oil went very well with the cabbage. Have not tried caraway seeds with it yet, but that just gives me an excuse to make this!

I had this last night for dinner, although it was cooked slightly differently.

And when I clicked on one of my favorite blogs in my blogroll, lo and behold, there was a similar recipe in all its shining glory.

Great minds really do think alike! ;)

I steam my cabbage with water that includes a tablespoon of whole pickling spice in a tea ball. Prepared pickling spice includes a bay leaf, whole allspice, whole cloves, caraway seeds, and mustard seeds. Drain well and dot with butter, salt and pepper generously. People who tell me they hate cabbage all LOVE my cabbage. Don't boil it, and don't overcook it. Cut a whole head in quarters and remove the stem. Enjoy!

Brilliant idea, thank you Summer! ~Elise

I love eating cabbage raw as a snack or in salads. I thought it was strange until I discovered all of you fellow cabbage lovers!

Perfect timing on this post, as I slow cooked my home-cured corned beef today along with turnips, rutabagas, parsnips, carrots, potatoes and onions. I decided to prepare the cabbage according to this recipe instead of boiling like normal, and now I dont think I'll ever go back!

Has anyone tried Fried Cabbage? Oh my word it is really tasty. You fry the chopped cabbage in some oil, butter, salt and butter. It will take some time for the cabbage wilts and gets soft. You want the edges to get sort of burnt. I like to add crushed red pepper, garlic and chopped onion. Awesome with pork. ENJOY!

Looks wonderful. Some of the ideas in the comments sound great, too. Hubby won't eat cooked cabbage, but I think I will fix this just for me. I am including it in my Friday Finds this week. Thanks for sharing.

I too love cabbage. This recipe looks like it would give a similar result to how I do mine. This is my recipe. Chop roughly, put in colander and wash. Shake the colander. You should still have water clinging to the cabbage. Put cabbage into a high sided pan, not frypan, add some butter, salt and pepper and put a lid on the saucepan. Cook over a low heat and shake pan every now and then. Even people who don't normally like cabbage love it this way. Don't overcook. Should only take a few minutes this way.
I love the idea of all the added spices some people have mentioned.

I made cabbage, onion, potato and carrot soup the other day and added some caraway seed. Served with a grated cheese topping.

In steaming any veggie, I always save the liquid in jars for soup stock and everyone loves my soup.

One can add a bit of sour cream or sprinkle a favorite cheese over it which makes a wonderful one dish meal.

I made this last night. So delicious! I'd never used caraway seeds before. What a great compliment to the cabbage.