Creamy Cabbage with Caraway And Thyme

If you love cabbage then this recipe for Creamy Cabbage with Caraway and Thyme will knock your socks right off!!

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

This creamy cabbage recipe was seriously one of the best side dishes I've made in a long time!

So good in fact that I ate some of the leftovers, cold, for breakfast the next morning.

There, I said it. 😉

I found the original recipe in "America's Test Kitchen Healthy Family Cookbook" and then tweaked the heck out of it.  I know, I know, it's hard to improve on a recipe from ATK but I did, and I am glad!

I'll add some asterisks to the items I improvised on so you can either make it the way it was originally intended or my version.

I recommend my version as it probably will add only a few extra calories per serving... but only a few as I'm being very mindful of cooking healthier these days.

CREAMY CABBAGE WITH CARAWAY AND THYME     {PRINT THIS RECIPE}

2 large shallots, halved and sliced
2 teaspoons canola oil
1 head of green cabbage, cored and sliced thin
1 teaspoon salt
½ teaspoon pepper
1 teaspoon thyme leaves
1 teaspoon ground cumin
1 tablespoon caraway seeds*
2 tablespoons Dijon mustard*
1 ½ cups low-sodium chicken broth* (The recipe called for 1 cup)
¼ cup dry white wine* (I omitted this)
1 tablespoon brown sugar*
2 tablespoons half and half* (the recipe called for ¼ cup)
2 teaspoons butter*

-In a large Dutch oven, add the canola oil over medium-low heat.
-Increase the heat to medium and saute the shallots until they begin to caramelize.
-Add in the sliced cabbage, salt, pepper, caraway, thyme, and cumin. Stir to combine.
-Cover and allow the mixture to cook down (approximately 5-7 minutes) considerably.
-Add the chicken broth and Dijon mustard. Stir.
-Uncover and cook over medium heat, stirring occasionally until the mixture reduces and thickens (approximately 10-12 minutes).
-Add in the brown sugar, half and half, and the butter. Stir.
-Reduce the heat to low and allow it to simmer for just a few additional minutes.
-Check seasonings and add additional salt and pepper if desired.
-Serve.

I served this side dish alongside some simply sauteed pork chops and dinner was done.

This recipe comes in at roughly 100 calories (give or take a few) for ¾ cup and was a lovely compliment to the pork chop. It was even delicious, cold, for breakfast (yes, this did happen) as the flavors intensified slightly, but in a mellow way.

Not a harsh cabbage dish at all and one that I'll be making again very soon.