Cabbage Salad Mom's style

I had just the root part of the head of cabbage left. Not enough for a raw cole slaw, but enough for 1 portion cooked cabbage salad.

I remembered when my Mom had the harder part of cabbage left, she did not trow it away. She chopped it in small bits and pieces and cooked it with caraway seeds until tender.

An easy dressing was all that was added to the cabbage. The familiy loved it, because it was not raw but pleasant to eat. And the cabbage was nearly completely eaten. 

Cut as much as you can off from the lower part of the cabbage. Just leave the really wooden part out. Take the large knife and run it through the cut off pieces until they are small. Wash them and get a pot with salted water going.

When the water boils, toss in 1 tsp caraway seeds and the washed cabbage. Cook it until tender about 6 to 10 min. 

The last minutes I dropped 2 roughly chopped green onions in too. That takes the bite out of them. Drain and run under cold water.

Dressing:

3 tbsp sunflower oil

2 tbsp white balsamic vinegar

Dash of agave syrup

Ground pepper, fleur de Sel, dried Majoram

Let it sit in the marinate for 30 min before serving.