Recipes with caraway seeds

My boyfriend went to the supermarket while I was at work - he doesn't speak much German so he just works on the assumption that English and German words are pretty much the same. This led him to buy caraway seeds (Kümmel) when what he actually wanted was cumin (Kreuzkümmel).

Neither of us have cooked with caraway before so I was wondering whether anyone has any good recipes that use it?

i absolutely detest caraway. tastes like ass. i know, not helpful, but i just had to say it...

I tend to put caraway into

Krautsalat (shredded white cabbage with a vinegar/oil dressing and fried cubes of sow-belly)
Fried potatoes (with garlic, onions and mushrooms)
Goulash
Potato soup
Acutally, any savory stew that combines strong flavors

And I sprinkle it liberally on cheese twists made with frozen (thawed, of course) layered pastry.

Caraway seeds have such a dinstict taste, you either love it or hate it. For the health fanatics, Caraway is a good source of Dietary Fiber, Calcium, Iron, Magnesium, Phosphorus, Zinc, Manganese and Vitamin C.

you can use it as tea, for various illnesses, when I was a child, my mom used to make the tea when I had bad colds, but has many more medicinal values, even for appetite loss, here is a good link; http://www.nutrasanus.com/caraway-seed.html

Here is a link of cookies I tried few months ago with caraway seeds, it was delicous;
http://10thirty.wordpress.com/2008/03/19/m...butter-cookies/

It's also really tasty in Blaukraut (red cabbage) or if you make your own bread, it's really nice in rye bread.

I use caraway seeds only in my cabbage with carrots. But I'm glad you asked because I never thought until today where do caraway seeds come from. There's a bakery in my town that uses caraway seeds in breads and it's delicious. I don't know how long they keep, but I've had my caraway seeds in my cabinet for years.

Origin of caraway seeds.
http://www.innvista.com/health/foods/spices/caraway.htm

Here's a few recipes too:
http://www.spicebarn.com/caraway_seed_recipes.htm

Thanks for the tips, guys. I thought some sort of cabbage dish might be a good bet, so I reckon we'll give that a go. Fried potatoes sound good too... Well, fried potatoes always sound good.

Cucumber Salad - recipe based on using a whole one

Skin, half lengthways and then thinly slice the cuke. Into a mixing bowl, then mix in a good teaspoonful of the caraway seeds and then add a little sea salt and ground black pepper. Finally, sprinkle on a reasonable amount of WHITE balsamic vinegar - enough to cover all the bits of cuke (if you can't find white balsamic vinegar, then white wine vinegar with a bit of sugar to take the edge off will do). You'll know when you've added enough as a pool of the vinegar will start to gather in the base of the bowl.

Mix all together and leave to marinate in the ridgey-didge for a couple of hours; what's neat about this recipe is the somehow the vinegar slightly de-hydrates the cuke making it lovely and crunchy (osmosis, I guess).

Yumski.

"It's also really tasty in Blaukraut (red cabbage) or if you make your own bread, it's really nice in rye bread."

You are making me hungry.
I use it also in tomato salad and Sauerkraut and on pork roast.

But Kuemmel tastes best in a bottle. Have you tried kuemmel liqueur?

If you have an upset stomach a kuemmel brew does wonders for it.