Green Cabbage with Cucumber and Caraway

I received this entreaty from reader and friend Danielle:

I went hunting on fab frugal for cabbage recipes. At 59 cents per pound green cabbage is the cheapest produce going at the grocery store and yet nothing on the site? What’s up with that? I already know how to do red- so don’t re-direct me there. I am still suffering post traumatic stress from Cabbage and Potatoes with Polish Sausage Night when I was a kid. So- no boiling, please! Any ideas?

Danielle makes a fine point, as we do have a lovely braised RED cabbage recipe but nothing green. Cabbage really is a fantastic frugal produce choice, as well as being chock full o’ vitamins, fiber and important minerals. <— And look, even the picture in that link underscores its economical oomph, at 4 pounds for a dollar! (Where is THAT farmer’s market? Sign me up!)

Anyway, I adapted this from the Cooking Light and thought it was lovely. It’s also beyond simple.


1 large green cabbage, shredded
1 english cucumber, diced (no need to peel)
6 scallions, thinly sliced
2-3 tablespoons water
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 cup white wine vinegar

Heat large nonstick pan over medium. Add everything but the white wine vinegar. Cook 10 minutes, stirring occasionally. Add vinegar, cook another 2 minutes.

Other cabbage delights:

Napa and Red Cabbage Salad from Kalyn’s Kitchen
Purple Cabbage and Sweet Potato Soup from Gluten-Free Goddess
Stir-Fried Napa Cabbage from Rasamalaysia
Roasted Cabbage with Bacon from The Kitchn
Mushroom Barley Soup with Cannelini Beans and Cabbage from Fat Free Vegan

— posted by Anne


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