Buttery Cabbage
Recipe: #16076
November 23, 2014
Categories: Side Dishes, Cabbage, One-Pot Meal, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Kosher Dairy, more
"Cheap easy and delicious, makes a great side dish to just about anything, don't be afraid to change the ingredient amounts"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (248.9 g)
- Calories 357.5
- Total Fat - 18.6 g
- Saturated Fat - 11.2 g
- Cholesterol - 159.1 mg
- Sodium - 306.7 mg
- Total Carbohydrate - 0.5 g
- Dietary Fiber - 0.3 g
- Sugars - 0 g
- Protein - 45.2 g
- Calcium - 281.3 mg
- Iron - 3.4 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat a large (8-quart) pot of well salted water to a boil.
Step 2
While the water is heating, prepare the cabbage. Peel away and discard and discolored or old outer leaves. Cut the head of cabbage into quarters, through the core, and cut away and discard the core. Use your hands to tear the cabbage into large pieces. (Or use a knife.)
Step 3
Once the water is at a rolling boil, add the torn cabbage leaves to the water. Submerge the leaves in the hot water. Cook for around 10 minutes or until cabbage is fork-tender but not mushy-soft. Drain the pot of all its water. Return the cabbage leaves to the pot (what I do if I have more time is cool the leaves then hand-squeeze out as much of the moisture as possible).
Step 4
Stir 6 tablespoons of butter (or more) into the cabbage. The cabbage and the pan are both hot, so the butter should melt quickly in the pan. If you are using unsalted butter, you will want to add more salt to the cabbage.
Step 5
Sprinkle with caraway seeds, celery seeds, and black pepper, and toss to combine.
Step 6
Add salt to your taste. Serve
Tips
No special items needed.
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