¼ cup butter or margarine1 med. head cabbage, coarsely chopped pepper ½ tsp. caraway or celery seed juice and zest of ½ lemon
Melt butter with seeds in a large pan. Add cabbage. Cook, stirring constantly, over high heat, 3 to 4 mins. Reduce heat & cover. Simmer 3 mins, until just tender. Stir in lemon juice & zest. Add pepper to taste. Serve right away. Serves 4.
From Recipes From a Kitchen Garden by Renee Shepherd . Shepherd’s Garden Publishing: 1987.