Finnish Caraway Cabbage Recipe with Pasta
Pasta is so versatile. Add it to almost anything and it becomes a meal - light, yes but a meal nevertheless. There was a time when I made the same oft repeated combinations with pasta to the point of boredom. Then came a phase that every time I made something with pasta it was a 'never-tried-before' recipe. I think now we have reached a middle point where we can actually name 10 different favorite pasta based dishes. This one happens to be my personal favorite. The first time I tried it, I was apprehensive to the point of not liking the recipe even before I tried it. I thought it was blasphemous to pasta when you add something as mundane as cabbage! I do not regret to say that I was wrong! Oh so totally wrong.
Finnish Caraway Cabbage Recipe with Pasta
I am assuming that the cookbook, where I adapted (a wee little bit)  this recipe from, was inspired by the classic Finnish Caraway Cabbage recipe. This one adds to it by throwing in some brussels sprouts and pasta thereby making it a complete meal.  The taste of caraway is the highlight of this dish. The cabbage and the crispy brussels sprouts makes it filling along with pasta. This is not  your typical "I-am-going-to-blow-your-mind" dish but is more subtle and comforting. Although personally I think drizzling in some Extra Virgin Olive (or melted butter) towards the end, while serving, simply makes this dish 'Oh-sooooo-goooood'.
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • Yields: Filling lunch for 2, serves 4 as a part of a dinner course
Ingredients
  • 2 tbsp Olive Oil plus 3-4 tbsp for drizzling (see Note)
  • 1 large Onion, roughly chopped (or 3 medium onions)
  • 12-oz (abt 350gms) Cabbage, roughly chopped
  • 12-oz (abt 350gms) Brussels Sprouts, trimmed and halved
  • 2 tsp Caraway Seeds
  • 1 tsp Dill Seeds (see Note)
  • 1 cup Vegetable Stock/Water (see Note)
  • 7 oz dried Pasta spirals (or any other pasta/Gluten Free)
  • Salt and Pepper to taste
  • Fresh Dill or Parsley to garnish
Tips
1. Olive Oil: The book suggests a total of 6 tbsp of Olive oil for cooking. But I used about 2 tbsp for cooking and used a little more of "Extra Virgin Olive Oil" to lightly drizzle on the pasta before serving. I think that enhanced the taste of this dish.
2. Dill Seeds: The book uses 1 tbsp fresh Dill but I did not have it on hand hence used dill seeds instead. Since dill seeds have strong flavor, I used little less than half in dry measurements.
3. Vegetable Stock: The book suggests 1-2/3 cups of stock but for some reason couple of times I made this dish, it turned out soggy for me instead of the cabbage being crispy. Hence 1 cup works for me. But give the original amount a try and then if it turns out mush for you, reduce it until it gets to the texture you like.
Method
1. Heat the oil in a large saucepan and saute the onions over low heat for about 10 minutes, until soft.
2. While that's cooking, on the side cook Pasta (al dente) as per the manufacturer's instruction . You can also use fresh pasta if you like.
3. Meanwhile, to the soft onions, add the cabbage and Brussels sprouts and give it a stir for 2-3 minutes.
4. Stir in the caraway and dill seeds along with salt. Give it a good mix.
5. Add the stock (refer Tips section for the quantity). I used water.
6. Cover and simmer for 5-10 minutes,
7. or until the cabbage and the sprouts are crisp tender.
8. Drain the cooked Pasta.
9. and then add it to the cabbage-brussels sprouts mixture.
10. Give it a toss along with pepper until combined.
Serve hot /warm drizzled with Extra Virgin Olive oil (or even a little melted butter) along with hot rolls for a light lunch or dinner. The taste of caraway shines through and the crispy cabbage completes it well. Munching the brussels sprouts personally always makes me think of salad but it was a hearty salad nevertheless. This is a light yet filling meal. Finnish Caraway Cabbage Recipe with Pasta

Recipe Reference

recipe minimally adapted from cookbook vegetarian

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11 Comments

By Lakshmi on Oct 16, 2012

I love your recipes. Just a small note. Adding Brussels sprouts to pasta is a good idea but boiling the B.Sprouts makes it lose lot of its nutritional value. They are good roasted, sauteed or steamed.

Thank you Lakshmi. Agree with the boiling, which is why in most of my recipes I opt for steaming instead. In this brussels sprouts has been stir fried and not boiled either :) --DK

By Lots o’ Balls (#72) « To the Tooth on Mar 23, 2012

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By Sreelakshmi on Jan 18, 2012

Hi, I had the same reaction as yours when I first read this recipe. Cabbage in pasta!? I tried this yesterday and it turned out yum! Liked by my husband too :). Thanks for the recipe. Since I dint have Caraway, Dill and /Brussel sprouts, I replaced it with lil Saunf and cumin seeds ground freshly. -- Sreelakshmi

By Priyanka on Dec 21, 2011

Looks very yummy....very tempting

By lisa on Dec 20, 2011

lovely!! you should try baking brussel sprout!! add salt, olive oil and a bit of pepper. Baked at 350F for 45min-60min. Until they are tender! :D

By snacksgiving on Dec 20, 2011

Hi, This is a nice and healthy recipe. BTW, you are a mom to a toddler right? How about some more such kid friendly recipes?

By Priya on Dec 19, 2011

Makes me hungry..

By Poornima on Dec 18, 2011

We love pasta out here. This is a great variation.

By bharathi on Dec 17, 2011

my daughter's sudden liking to pastas is keeping me busy hunting for new recipes and this one is surely a treat since brussel sprouts are her fave too......thanx a lot for coming up with new and enticing dihes like this.........

By bharathi on Dec 17, 2011

my daughter's sudden liking to pastas is keeping me busy hunting for new recipes and this one is surely a treat for brussels sprouts are her fave too..........thanx for coming up with enticing new dishes .........

By Caraway Cabbage and Brussels Sprouts Pasta Recipe | Chef In You | ClubEvoo on Dec 17, 2011

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