• 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

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.