Caraway Cabbage and frank casserole

(Source: Phyllis Glazer's column in The Jerusalem Post, February 28, 1997)
(Serves: 3-4 people)

Ingredients

Directions

Core the cabbage and cut into pieces (do not shred).

Heat the oil in a large frying pan and add the onion. Cook 7-10 mintues til softened and lightly browned. Add the cabbage and potatoes and season with salt and pepper. Cover and cook on medium-low heat for 25-30 minutes, stirring occasionally until the potatoes are tender.

Add the franks after 15 minutes of cooking time. Add a little boiling water to prevent burning, if necessary.

Heat the caraway seeds in a dry frying pan till lightly toasted and sprinkle over the cabbage mixture before serving.

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