- 2 T butter
- 2 T vegetable oil
- 2 onions, chopped (I left them out and cut down oil)
- 1 T caraway seeds (this is the magic ingredient)
- 1 small head green cabbage, cored and thinly sliced
- 3/4 t salt
- 1/4 t pepper
- 2 t lemon juice
from: Reichl, Ruth, ed. The Gourmet Cookbook. NY: Houghton Mifflin, 2004.
Leyla -- I think I may have first discovered this cookbook at the Urbana Library.