Ingredients

• 1 medium head cabbage, cored, sliced 1/2" thick

• 3 Tbsp. unsalted butter

• 1 Tbsp. chopped fresh parsley 

• 2 cloves garlic, finely chopped

• 1 tsp. caraway seeds

• 1 tsp. fresh lemon juice (optional) 

• 1 tsp. kosher salt

• 1/4 tsp. freshly ground black pepper

Directions

1. In a large skillet over medium heat, arrange cabbage in a single layer. Add enough water to just cover bottom of pan. Cover and steam until most of the water is evaporated, 3 to 5 minutes. Uncover, stir, and continue to cook until water is completely evaporated and cabbage is just tender, about 2 minutes more. (If there’s still too much water, drain cabbage in a colander.)

2. Add butter, parsley, garlic, caraway seeds, and lemon juice (if using) to cabbage and toss to combine. Season with salt and pepper and toss again.

3. Serve warm.