We’re Fanny and Greta, dear friends with deep backgrounds in sustainable food. This is a space for the food lovers, home cooks, would-be home cooks and anyone who needs a bit of inspiration and gentle guidance in their family kitchen.
Santa Anna•
April 3, 2025
Cover the bottom of a heavy bottomed, shallow pot with a few glugs of olive oil. Turn the burner to medium-low and add the onions (1 large) and caraway seeds (2 Tbsp). Cook, stirring every so often, until the onions are very soft, but not at all browned! (~10 minutes)
Add the cabbage (1 head) and toss together with tongs. Add half of the water, about half of the vinegar and cover with a tight fitting lid.
Cook for ~45 minutes, stirring every 10 minutes or so, checking to make sure there's enough liquid and tasting for acid levels—add a splash or two of vinegar if it tastes at all bland. If the cabbage and onions are starting to stick to the bottom of the pot, add a splash or two of water and lower the heat.
How snugly your lid fits on your pot will determine how much additional liquid you'll need. If, like us, you have several mismatched pots and lids, these silicone universal lids are amazing.
If you're cooking for very little kids, let the cabbage cook until it's super soft, whereas if you're cooking for seasoned chewers, you can pull it off the stove earlier. It's up to you!
Season with salt, pepper and more vinegar to taste—it might need nothing more!
