Caraway

Caraway, botanical name Carum carvi is a plant native to Europe and Western Asia. The plant is similar in appearance to a carrot plant, with finely divided, feathery leaves. The main flower stem is 15 to 23 inches tall, with small white or pink flowers in umbels. Caraway fruits, (erroneously called seeds) are crescent-shaped achenes. (Basically little tiny fruits that only seem like seeds because of their size)

The fruits, usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone and limonene. They are used as a spice in breads especially rye bread, which is denser because of the yeast-killing properties of the essential oil, limonene. Caraway is also used in liquors, casseroles, and other foods, especially in Central European and Scandinavian cuisine, for instance sauerkraut. It is also used to add flavor to cheeses such as havarti. Akvavit and several liqueurs are also made with caraway, and a tisane (herbal tea) made from the seeds is used as a remedy for colic, loss of appetite and digestive disorders and to dispel worms. Caraway seed oil is also used as a fragrance component in soaps, lotions, and perfumes.

Here I must admit. I do not like caraway. I do not like the bread made with caraway or sausage or anything else it’s in for that matter. This is strange because caraway is very often used in Polish cooking. This recipe has other things I love, namely red cabbage and apples. If you are a fan of caraway - try adding it in. If not - like me, skip the caraway.

Red Cabbage and Apples with Cream

Ingredients

1/2 small red cabbage head
2 apples (like Granny Smith)
2 tablespoons olive oil
1 cup heavy cream
1 teaspoon caraway seeds
1/2 teaspoons salt
1 teaspoon freshly ground black pepper

Directions

Slice cabbage into very thin slices (red cabbage is very beautiful and I must admit that each time I slice it I spend a great deal of time looking at the patterns)

Peel and core the apples then dice into 1/2" dices.

Heat oil in a large frying pan.

Add the cabbage and apples and cook over high heat stirring frequently for about 10 minutes.

Turn heat to medium and gradually stir in the cream and caraway “seeds” then cook 4 minutes longer.

Season with salt and pepper and serve hot.