Celtic Cabbage Recipe

4 Servings 30 minutes, includes cooking time

This is very quick and, I’m not sure why, my guests
always rave about it. Cabbage is to FAB
nutritionally, so bring it on! The beer is optional,
but FAB.


  • 1/8 C water
    1 Tbsp tamari
  • 1/2 C yellow onion, chopped
    8 C cabbage
    1/2 tsp caraway seeds
    1/2 C stout or other dark beer, optional


In a small bowl, put the Celtic salt into the water and let sit.
Cut the cabbage in half and cut out the stem. Cut the cabbage into strips.
Heat a large skillet to medium heat and sear the cabbage. Keep turning the cabbage to keep it from burning. Add water a tablespoon at a time.
When cabbage is about 1/2 cooked, add rest of salt water, caraway seeds and beer. Stir into the cabbage.
Put a lid on the cabbage and cook until soft, not mushy. About 10 minutes.

Abbreviations: C = cup; oz = ounce; Tbsp = tablespoon; tsp = teaspoon

Copyright Marty Davey, 2009. All rights reserved.