This Buttered Cabbage with Caraway Seeds is simple comfort food at its best — buttery, earthy, and full of flavor from just a few humble ingredients.
I’ll be honest with you — I never thought I’d get emotional about cabbage. It’s not exactly a “main character” vegetable, right? But this Buttered Cabbage with Caraway Seeds changed the way I see it.
I made this dish for the first time on one of those gray afternoons when the sky can’t decide whether to rain or nap. You know the type — you’re still in sweatpants at 2 p.m., standing in front of the fridge wondering how adulting turned into deciding between ordering takeout or cooking the single vegetable left in your crisper drawer. That day, my “options” were… sad. One head of cabbage and half a stick of butter. Not exactly inspiring.
Then I remembered my grandma used to make something like this — a simple, buttery cabbage that made the whole kitchen smell like comfort. She’d always say, “Cabbage is poor man’s gold,” which, as a kid, I thought was hilarious. As an adult trying to save money and sanity at the same time? It hits different.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So, I gave it a shot. Just cabbage, butter, and a sprinkle of caraway seeds because I found them buried in my spice drawer (from a recipe I never made, naturally). And oh my goodness — the smell. The butter sizzling, the caraway blooming, that soft green steam clouding up the kitchen — it was instant nostalgia.
One bite later, and I was hooked. It’s warm, a little nutty, perfectly salty, and somehow both light and rich at the same time. Who knew cabbage could taste like home?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Buttered Cabbage with Caraway Seeds Recipe?
You know when something’s so simple it feels almost suspicious? That’s this Buttered Cabbage with Caraway Seeds. There’s no secret technique, no long simmering time, no tricky ingredients. Just straightforward, feel-good cooking.
The butter turns the cabbage silky and sweet, while the caraway seeds bring that faintly spicy, earthy aroma that feels like something straight out of an old-world kitchen. It’s cozy without being heavy — the kind of side dish you end up eating with a fork straight out of the pot while you tell yourself, “Just one more bite.”
I’ve made it for Sunday dinners, lazy weeknights, and even once at a backyard BBQ (it got more compliments than the ribs, which I’m still not over). It’s one of those rare dishes that tastes good hot, warm, or cold — though I’ll warn you, it almost never makes it to “cold” in my house.
Ingredient Notes:
Let’s talk about what’s going on here, because even the simplest recipes deserve a little love.
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Green Cabbage: Go for one that feels heavy for its size, with bright, crisp leaves. Don’t stress about perfection — cabbage is forgiving, like that one friend who doesn’t care if you cancel plans.
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Butter: Unsalted gives you more control, but salted works fine too (you’ll just use less salt later). The butter is what makes this dish feel indulgent without being rich.
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Caraway Seeds: These little gems make everything smell like an old bakery in Vienna. They add warmth and that faint licorice note that balances the buttery sweetness.
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Celery Seeds: Totally optional, but if you’ve got them, toss them in. They add a savory whisper that rounds everything out.
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Salt & Pepper: The usual suspects, but crucial. Salt pulls out the natural sweetness of the cabbage, and pepper adds that quiet heat that makes it pop.
How To Make Buttered Cabbage with Caraway Seeds?
Step 1: Boil some water.
Fill a big pot (8-quart if you’ve got one) with salted water and bring it to a boil. It should taste like the sea — this is where the cabbage gets its flavor base.
Step 2: Prep the cabbage.
While the water heats, remove any sad or wrinkled leaves. Quarter your cabbage, cut out the tough core, and tear the leaves into big, uneven pieces. Don’t fuss over perfect shapes — rustic is the goal here.
Step 3: Blanch it briefly.
Once the water’s rolling, toss in the cabbage and let it cook for 90 seconds. Yes, seconds. You want tender but still bright and a little crunchy. Overcooked cabbage smells… well, you’ll know.
Drain it quickly and toss it right back in the pot.
Step 4: Butter and season.
While it’s still steaming hot, add your butter and watch it melt into those glossy green folds. Sprinkle in the caraway and celery seeds, a good pinch of salt, and a grind or two of pepper. Toss it all together until everything’s coated in that buttery goodness.
Step 5: Serve it while it’s hot.
That’s it — seriously. You’ve just made the coziest, simplest Buttered Cabbage with Caraway Seeds ever.
Storage Options:
I’ll be honest — leftovers are rare, but if you do have some, keep them in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, toss it in a pan with a little butter. It won’t be as crisp, but it’ll taste even deeper and richer. Kind of like how stews always taste better the next day.
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Variations and Substitutions:
Once you’ve mastered the basic version, you can totally play around with it:
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Add Bacon: Fry up a few strips first, then use that glorious bacon fat instead of butter. You’re welcome.
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Garlic Lovers’ Version: Add minced garlic with the butter for extra flavor. (Just don’t burn it — burnt garlic is sadness in smell form.)
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Try Red Cabbage: Sweeter, prettier, and perfect for holiday dinners.
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Vegan Swap: Use plant-based butter. Still rich, still delicious, still comforting.
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No Caraway? Try fennel seeds or just skip it. It’ll still taste like buttery heaven.
What to Serve with Buttered Cabbage with Caraway Seeds?
This Buttered Cabbage with Caraway Seeds is basically the definition of “goes with everything.” Here are my go-tos:
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Pork Chops or Sausages: The salty-fatty combo with buttery cabbage? Unreal.
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Mashed Potatoes: Double the comfort. Double the carbs. Zero regrets.
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Pierogi or Schnitzel: Feels like something straight from a European grandma’s kitchen — and I mean that in the best way possible.
Frequently Asked Questions:
Can I use red cabbage instead of green?
Yep! It’s a little sweeter and looks stunning on the plate.
Can I make it ahead of time?
Totally. Blanch the cabbage earlier in the day, then reheat with butter right before serving.
How do I keep it from going mushy?
Quick cooking is key. Ninety seconds in boiling water — that’s the sweet spot.
Here’s the thing — sometimes the simplest dishes are the ones that surprise you most. This Buttered Cabbage with Caraway Seeds is humble, yes, but it’s also deeply satisfying in a way that fancy food sometimes forgets to be.
I’ve made this on broke weeks, on rainy days, and for holiday dinners when I just wanted something real on the table. It’s the kind of food that doesn’t try too hard — it just shows up, smells amazing, and quietly wins everyone over.
So next time you spot that forgotten cabbage in your fridge, give it a chance. Boil it, butter it, season it, and sit down with a fork and a little bit of gratitude. Simple food really is the best food.
And hey, if you make it, tell me — are you Team Caraway or Team No-Caraway? Personally, I’ll die on the “caraway makes everything better” hill. But I respect your choices. Mostly.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Buttered Cabbage with Caraway Seeds
Ingredients
- 1 2-pound head green cabbage
- 4 tablespoons unsalted butter
- 1 teaspoon caraway seeds
- 1/2 teaspoon celery seeds
- 1/2 teaspoon freshly ground black pepper
- Salt to taste
Instructions
Boil the Water
- Fill a large (8-quart) pot with well-salted water and bring it to a vigorous boil. This step ensures that the cabbage retains both its flavor and its color during cooking.
Prepare the Cabbage
- While the water heats, remove and discard any discolored or tough outer leaves from the cabbage. Cut the cabbage into quarters through the core, then carefully remove and discard the hard core section. Tear the remaining leaves into large pieces, approximately 1 to 2 inches wide. A knife may be used for a cleaner presentation if preferred.
Cook the Cabbage
- Once the water reaches a rolling boil, add the prepared cabbage leaves. Submerge the leaves completely and cook for approximately 90 seconds, or until the cabbage is tender yet still slightly crisp. Drain the pot immediately to prevent overcooking, then return the cabbage to the warm pot.
Add Butter and Seasonings
- Add the butter to the hot cabbage and gently toss until the butter melts and coats each piece evenly. Sprinkle in the caraway seeds, celery seeds, black pepper, and salt to taste. Stir lightly to combine and allow the flavors to meld for a moment.
Serve
- Transfer the cabbage to a serving bowl or platter while still warm. Serve immediately alongside roasted meats, pork, or sausage for a classic pairing.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
