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Steaming the cabbage to finish the dish is an Eastern European tradition. For a beautiful look and distinctive taste, use half purple and half green cabbage.

• Olive oil for sauteing
  
• 1 large onion, sliced in chunks
  
• 2 plump garlic cloves, peeled and chopped
  
• 2 carrots, sliced in rounds
  
• Pinch of paprika
  
• Kosher salt and freshly ground black pepper to taste
  
• 1 green cabbage, sliced in thick chunks
  
• 1/2 teaspoon caraway seeds (optional)

In a heavy kettle, heat olive oil. Add onion, garlic, carrots, and, if desired, paprika, salt and pepper. Saute until vegetables are translucent, about 5 to 8 minutes. Add cabbage and caraway seeds, if desired; saute 5 minutes more. Place kettle in a 350-degree oven to steam, about 15 minutes, or until tender. Serves 6 to 8.

Thursday, September 05, 2002