\nThis recipe is a perfect blend of flavorful vegetables and nutty brown rice, cooked to perfection in just 20 minutes. It’s a great option for a weeknight dinner or a quick lunch.<\/p>\n
In today’s fast-paced world, it can be easy to get caught up in a cycle of unhealthy eating habits. With so many processed foods and quick fixes available, it’s no wonder that many of us struggle to maintain a balanced diet. But what if we told you there was a way to eat your way to a healthier, happier life? Enter the macrobiotic diet, a philosophy centered around consuming whole, plant-based foods in harmony with nature.<\/p>\n
At its core, the macrobiotic diet is all about fostering balance and harmony within ourselves and our surroundings. By incorporating a variety of wholesome ingredients into our meals, we can nourish both body and soul. In this article, we’ll explore 18 delicious and nutritious macrobiotic recipes that will help you get started on your journey towards balanced living.<\/p>\n
\nThis recipe is a perfect blend of flavorful vegetables and nutty brown rice, cooked to perfection in just 20 minutes. It’s a great option for a weeknight dinner or a quick lunch.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 cup uncooked brown rice Instructions:<\/strong><\/p>\n 1. Cook the brown rice according to package instructions using 2 cups of water. Cooking Time:<\/strong> 20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups dashi broth (or vegetable broth) Instructions:<\/strong><\/p>\n 1. In a large pot, combine dashi broth and miso paste. Whisk until smooth. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried adzuki beans, rinsed and drained Instructions:<\/strong><\/p>\n 1. In a large pot, combine adzuki beans and water or broth. Bring to a boil, then reduce heat and simmer for 45 minutes or until beans are tender. Cooking Time:<\/strong> Approximately 1 hour<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Rinse the kombu under cold running water and pat dry with a paper towel. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup quinoa, rinsed and drained Instructions:<\/strong><\/p>\n 1. Cook quinoa according to package instructions using 2 cups of water or broth. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup brown lentils, rinsed and drained Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup wakame seaweed sheets Instructions:<\/strong><\/p>\n 1. Cut the seaweed sheets into bite-sized pieces and set aside. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large sweet potatoes Instructions:<\/strong><\/p>\n 1. Preheat the oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 bunch of curly kale, stems removed and discarded, leaves torn into bite-sized pieces Instructions:<\/strong><\/p>\n 1. In a large pot, bring the water to a boil. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large head of cabbage, shredded Instructions:<\/strong><\/p>\n 1. In a large bowl, combine the shredded cabbage and sliced cucumbers. Cooking Time:<\/strong> 30 minutes (plus compression time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup barley Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, about 3 minutes. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/p>\n – 2-3 carrots, peeled and chopped into 1-inch pieces Instructions:<\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can chickpeas (15 oz), drained and rinsed Instructions:<\/strong><\/p>\n 1. In a large pot, heat 2 tablespoons of oil over medium-high heat. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 8 oz buckwheat noodles Instructions:<\/strong><\/p>\n 1. Cook buckwheat noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1\/2 cup tempeh Instructions:<\/strong><\/p>\n 1. Cut the tempeh into desired shapes or leave it whole. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium-sized carrots, peeled and grated Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet over medium heat. Cooking Time:<\/strong> 20-22 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Rinse the cooked azuki beans and set aside. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of cabbage, cored and chopped Instructions:<\/strong><\/p>\n 1. In a large pot or Dutch oven, heat the olive oil over medium heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Discover the benefits of macrobiotic living with these wholesome recipes! Macrobiotics emphasizes whole, plant-based foods to promote balance and well-being. This collection of 18 recipes showcases the best of macrobiotic cooking, featuring dishes like brown rice and vegetable stir-fry, miso soup, adzuki bean stew, and more. With a focus on whole grains, legumes, vegetables, and fermented foods, these recipes are perfect for those seeking to adopt a balanced diet. Whether you’re looking to improve your health or simply explore new flavors, these macrobiotic recipes will guide you towards a healthier, happier you.<\/p>\n","protected":false},"excerpt":{"rendered":" In today’s fast-paced world, it can be easy to get caught up in a cycle of unhealthy eating habits. With so many processed foods and quick fixes available, it’s no wonder that many of us struggle to maintain a balanced diet. But what if we told you there was a way to eat your way … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":29794,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-29939","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-new-year-recipes"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/29939","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=29939"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/29939\/revisions"}],"predecessor-version":[{"id":29940,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/29939\/revisions\/29940"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/29794"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=29939"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=29939"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=29939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 cups water
\n– 1 tablespoon vegetable oil
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup mixed vegetables (bell peppers, carrots, broccoli)
\n– 1 teaspoon soy sauce
\n– Salt and pepper to taste
\n– Optional: scallions for garnish<\/p>\n
\n2. Heat the oil in a large skillet or wok over medium-high heat.
\n3. Add the diced onion and cook until translucent, about 3-4 minutes.
\n4. Add the minced garlic and mixed vegetables; cook for an additional 5-6 minutes, stirring occasionally.
\n5. Stir in soy sauce and season with salt and pepper to taste.
\n6. Serve hot over cooked brown rice.<\/p>\nMiso Soup with Wakame and Tofu<\/h2>\n
\nRich and savory miso soup is a staple of Japanese cuisine, packed with nutritious wakame seaweed and tender tofu.<\/p>\n
\n– 2 tablespoons white miso paste
\n– 1\/4 cup sliced wakame seaweed
\n– 1\/2 cup cubed firm tofu
\n– 1 tablespoon soy sauce
\n– 1 teaspoon grated ginger
\n– Sesame seeds and chopped scallions for garnish (optional)<\/p>\n
\n2. Bring the mixture to a simmer over medium heat.
\n3. Add wakame seaweed and cook for 2-3 minutes, or until rehydrated.
\n4. Add cubed tofu and cook for an additional minute.
\n5. Stir in soy sauce and grated ginger.
\n6. Taste and adjust seasoning as needed.
\n7. Serve hot, garnished with sesame seeds and chopped scallions if desired.<\/p>\nAdzuki Bean Stew with Squash<\/h2>\n
\nThis nourishing stew combines the comforting warmth of adzuki beans with the sweetness of squash, perfect for a cozy evening meal. This recipe is easy to prepare and packed with nutrients.<\/p>\n
\n– 2 cups water or vegetable broth
\n– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– Salt and pepper to taste
\n– Optional: your choice of herbs or spices for added flavor<\/p>\n
\n2. Add squash, onion, garlic, cumin, salt, and pepper to the pot. Simmer for an additional 20-25 minutes or until squash is tender.
\n3. Serve hot, garnished with your choice of herbs or spices.<\/p>\nKombu and Daikon Simmer<\/h2>\n
\nThis simple simmer is a perfect way to bring out the natural sweetness of daikon and the umami flavor of kombu. This recipe makes a great base for soups, stews, or even as a dashi broth.<\/p>\n
\n– 1 piece of kombu seaweed (about 4-6 inches long)
\n– 1 medium-sized daikon radish, sliced into thin rounds
\n– 2 cups of water
\n– Optional: any other desired aromatics like garlic, ginger, or green onions<\/p>\n
\n2. In a large pot, combine the sliced daikon and water.
\n3. Add the kombu to the pot, making sure it’s fully submerged in the liquid.
\n4. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 30-40 minutes or until the daikon is tender.
\n5. Strain the broth through a fine-mesh sieve into a clean container, discarding the solids.
\n6. Use immediately or store in the refrigerator for up to 3 days.<\/p>\nQuinoa with Steamed Greens and Tahini Dressing<\/h2>\n
\nThis nutritious dish combines the nutty flavor of quinoa with the earthy taste of steamed greens, topped with a creamy tahini dressing. A perfect blend of textures and flavors for a quick and satisfying meal.<\/p>\n
\n– 2 cups water or vegetable broth
\n– 1 bunch collard greens or kale, stems removed
\n– 2 tablespoons olive oil
\n– 1\/4 cup tahini paste
\n– 2 tablespoons lemon juice
\n– Salt and pepper to taste<\/p>\n
\n2. Meanwhile, steam greens until tender, about 3-5 minutes.
\n3. In a small bowl, whisk together tahini paste, lemon juice, salt, and pepper.
\n4. Combine cooked quinoa with steamed greens in a serving dish.
\n5. Drizzle tahini dressing over the top and toss to combine.<\/p>\nLentil and Millet Loaf<\/h2>\n
\nA hearty and nutritious loaf that combines the protein-rich goodness of lentils with the nutty flavor of millet, perfect for a healthy meal or snack.<\/p>\n
\n– 1\/2 cup rolled oats
\n– 1\/4 cup whole millet flour
\n– 1\/2 teaspoon ground cumin
\n– 1\/4 teaspoon smoked paprika (optional)
\n– 1\/2 teaspoon salt
\n– 1 tablespoon olive oil
\n– 1\/4 cup chopped fresh parsley<\/p>\n
\n2. In a large bowl, combine lentils, oats, millet flour, cumin, smoked paprika (if using), and salt.
\n3. In a small bowl, whisk together olive oil and 1\/4 cup water. Add parsley and stir to combine.
\n4. Add the wet ingredients to the dry ingredients and mix until just combined.
\n5. Transfer the mixture to a loaf pan lined with parchment paper.
\n6. Bake for 35-40 minutes or until the top is golden brown and the loaf is firm.<\/p>\nSeaweed Salad with Sesame Dressing<\/h2>\n
\nA refreshing and nutritious salad that combines the umami flavor of seaweed with the nutty taste of sesame, perfect for a quick and easy lunch or dinner.<\/p>\n
\n– 1\/2 cup mixed greens (such as arugula, spinach, and lettuce)
\n– 1\/4 cup diced cucumber
\n– 1\/4 cup diced carrots
\n– 2 tablespoons sesame oil
\n– 2 tablespoons rice vinegar
\n– 1 tablespoon soy sauce
\n– 1 teaspoon honey
\n– Salt to taste<\/p>\n
\n2. In a large bowl, combine the mixed greens, cucumber, carrots, and seaweed.
\n3. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, and honey until well combined.
\n4. Pour the dressing over the salad and toss to coat.
\n5. Season with salt to taste.
\n6. Serve immediately.<\/p>\nBaked Sweet Potato with Umeboshi Paste<\/h2>\n
\nExperience the unique flavor combination of sweet baked potatoes paired with tangy umeboshi paste. This simple recipe is perfect for a quick and delicious snack or side dish.<\/p>\n
\n– 1\/4 cup umeboshi paste
\n– 1 tablespoon olive oil
\n– Salt, to taste<\/p>\n
\n2. Scrub the sweet potatoes clean and poke some holes in them with a fork.
\n3. Rub the olive oil all over the sweet potatoes and sprinkle with salt.
\n4. Bake the sweet potatoes for 45-50 minutes, or until they’re soft when pierced with a fork.
\n5. While the sweet potatoes are baking, prepare the umeboshi paste by mixing it with a splash of water to thin it out (if needed).
\n6. Remove the sweet potatoes from the oven and slather each one with the umeboshi paste.
\n7. Serve warm and enjoy!<\/p>\nGomashio Seasoned Steamed Kale<\/h2>\n
\nThis Japanese-inspired recipe brings out the best of kale with a flavorful and aromatic Gomashio seasoning. Perfect as a side dish or added to your favorite stir-fry.<\/p>\n
\n– 2 tablespoons of Gomashio seasoning (available at Asian markets or online)
\n– 2 cups of water
\n– Salt to taste<\/p>\n
\n2. Add the kale to the boiling water and cover the pot with a lid.
\n3. Steam the kale for 5-7 minutes, or until it reaches your desired level of tenderness.
\n4. Remove the kale from the pot and season with Gomashio seasoning.
\n5. Serve hot, sprinkled with salt to taste.<\/p>\nPressed Salad with Cucumber and Cabbage<\/h2>\n
\nElevate your salad game with this crunchy and flavorful pressed salad featuring the perfect combination of cucumber, cabbage, and a hint of citrus. This recipe is perfect for a light and refreshing meal or as a side dish.<\/p>\n
\n– 2 cucumbers, peeled and thinly sliced
\n– 2 tablespoons freshly squeezed lemon juice
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Optional: chopped fresh herbs (such as parsley or dill) for garnish<\/p>\n
\n2. Squeeze the lemon juice over the vegetables and toss to coat.
\n3. Drizzle the olive oil over the salad and sprinkle with salt and pepper to taste.
\n4. Use a salad press or a heavy object to compress the salad for at least 30 minutes to allow the flavors to meld and the textures to combine.
\n5. Serve chilled, garnished with chopped fresh herbs if desired.<\/p>\nBarley and Mushroom Risotto<\/h2>\n
\nThis hearty risotto combines the nutty flavor of barley with the earthy taste of mushrooms, making it a perfect comfort food for any season. With its creamy texture and rich flavors, this dish is sure to become a favorite.<\/p>\n
\n– 4 cups vegetable broth, warmed
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
\n– 1\/4 cup white wine (optional)
\n– 1 tablespoon butter
\n– Salt and pepper, to taste
\n– Grated Parmesan cheese, for serving (optional)<\/p>\n
\n2. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
\n3. Add the barley and cook for 1-2 minutes, stirring constantly.
\n4. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
\n5. If using wine, add it after 3 cups of broth have been absorbed.
\n6. Remove from heat when the barley is tender and creamy. Stir in butter and season with salt and pepper.
\n7. Serve hot, topped with Parmesan cheese if desired.<\/p>\nRoasted Root Vegetables with Miso Glaze<\/h2>\n
\nElevate your roasted vegetable game with this sweet and savory recipe, featuring a rich miso glaze.<\/p>\n
\n– 2-3 parsnips, peeled and chopped into 1-inch pieces
\n– 2-3 turnips, peeled and chopped into 1-inch pieces
\n– 2 tablespoons olive oil
\n– 2 tablespoons white miso paste
\n– 2 tablespoons maple syrup
\n– 1 tablespoon apple cider vinegar
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, toss the chopped root vegetables with olive oil, salt, and pepper until they’re evenly coated.
\n3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
\n4. Roast for 20-25 minutes or until the vegetables are tender and caramelized.
\n5. While the vegetables are roasting, whisk together miso paste, maple syrup, and apple cider vinegar to make the glaze.
\n6. After the vegetables have roasted for 15 minutes, brush the miso glaze all over them.
\n7. Return the baking sheet to the oven and continue roasting for an additional 5-10 minutes or until the glaze is caramelized.<\/p>\nChickpea and Vegetable Stew<\/h2>\n
\nThis recipe combines tender chickpeas with a variety of colorful vegetables in a flavorful and nutritious stew. Perfect for a quick weeknight dinner or a healthy lunch option.<\/p>\n
\n– 2 medium carrots, peeled and chopped
\n– 1 large red bell pepper, chopped
\n– 1 small onion, chopped
\n– 3 cloves garlic, minced
\n– 1 can diced tomatoes (14.5 oz)
\n– 4 cups vegetable broth
\n– 1 tsp cumin
\n– Salt and pepper, to taste
\n– Fresh cilantro, chopped (optional)<\/p>\n
\n2. Add the onion, carrots, bell pepper, and garlic; cook until the vegetables are tender, about 5-7 minutes.
\n3. Stir in the cumin, then add the chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the flavors have melded together.
\n4. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.
\n5. Serve hot and enjoy!<\/p>\nBuckwheat Noodles with Ginger-Scallion Sauce<\/h2>\n
\nThis recipe combines the nutty flavor of buckwheat noodles with a vibrant and aromatic ginger-scallion sauce, making for a quick and satisfying meal.<\/p>\n
\n– 2 inches fresh ginger, peeled and thinly sliced
\n– 1\/4 cup scallions (green onions), thinly sliced
\n– 2 tablespoons soy sauce
\n– 2 tablespoons rice vinegar
\n– 1 tablespoon sesame oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a blender or food processor, combine ginger, scallions, soy sauce, rice vinegar, and sesame oil. Blend until smooth.
\n3. Heat the sauce in a small saucepan over medium heat for 2-3 minutes, stirring occasionally.
\n4. Toss cooked noodles with the warm sauce. Season with salt and pepper to taste.
\n5. Serve immediately.<\/p>\nSteamed Tempeh with Lemon-Tamari Dressing<\/h2>\n
\nA refreshing twist on traditional tempeh, this recipe combines the nutty flavor of steamed tempeh with a zesty and savory lemon-tamari dressing.<\/p>\n
\n– 2 cups water
\n– 2 tablespoons freshly squeezed lemon juice
\n– 1 tablespoon tamari
\n– 1 teaspoon grated ginger
\n– Salt, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. In a medium saucepan, combine the tempeh and water. Bring to a boil over high heat, then reduce the heat to low and cover.
\n3. Steam the tempeh for 15-20 minutes, or until tender and slightly firm to the touch.
\n4. While the tempeh is steaming, whisk together the lemon juice, tamari, ginger, and salt in a small bowl.
\n5. Once the tempeh is cooked, remove it from the heat and let cool slightly.
\n6. Slice the cooled tempeh into thick strips or leave it whole.
\n7. Drizzle the lemon-tamari dressing over the tempeh and garnish with cilantro leaves.<\/p>\nCarrot and Burdock Kinpira<\/h2>\n
\nKinpira, a traditional Japanese cooking method, brings out the natural sweetness of carrots and burdocks. This simple recipe is a great accompaniment to various Japanese dishes.<\/p>\n
\n– 1\/2 cup burdock root, peeled and sliced into thin strips
\n– 2 tablespoons vegetable oil
\n– 1 small onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 teaspoon soy sauce
\n– Salt to taste<\/p>\n
\n2. Add the grated carrots and cook for 5 minutes, stirring occasionally.
\n3. Add the sliced burdock root, onion, and garlic. Cook for an additional 10-12 minutes, or until the vegetables are tender and lightly caramelized.
\n4. Season with soy sauce and salt to taste.
\n5. Serve hot as a side dish.<\/p>\nAzuki Bean and Sweet Rice Porridge<\/h2>\n
\nThis traditional Japanese comfort food combines the natural sweetness of azuki beans with the creamy texture of sweet rice, perfect for a soothing and nourishing meal.<\/p>\n
\n– 1 cup azuki beans, cooked
\n– 2 cups short-grain Japanese rice (such as mochigome)
\n– 4 cups water
\n– 1\/4 cup sugar
\n– 1\/4 teaspoon salt
\n– 1 tablespoon sesame oil<\/p>\n
\n2. In a medium saucepan, combine the Japanese rice and water. Bring to a boil over high heat, then reduce to low and simmer for 20 minutes or until the liquid is absorbed and the rice is creamy.
\n3. Add the sugar, salt, and sesame oil to the cooked rice mixture. Stir until well combined.
\n4. Add the cooked azuki beans to the rice mixture and stir gently.
\n5. Serve warm, garnished with a drizzle of sesame oil if desired.<\/p>\nBraised Cabbage with Caraway Seeds<\/h2>\n
\nThis hearty side dish is a perfect accompaniment to roasted meats or as a comforting solo bowl. The caraway seeds add a unique, slightly sweet and nutty flavor that complements the rich cabbage.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground caraway seeds
\n– Salt and pepper to taste
\n– 1\/4 cup chicken or vegetable broth<\/p>\n
\n2. Add the chopped onion and cook until softened, about 5 minutes.
\n3. Add the minced garlic and cook for an additional minute.
\n4. Add the chopped cabbage, caraway seeds, salt, and pepper. Stir to combine.
\n5. Pour in the broth and bring the mixture to a simmer.
\n6. Reduce heat to low and let braise for 20-25 minutes or until the cabbage is tender.
\n7. Serve hot, garnished with additional caraway seeds if desired.<\/p>\nSummary<\/h2>\n