February 10, 2018
Comfort Food, Side Dishes, Dairy,
Vegetables, Cabbage, Australian, Irish, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, St. Patrick's day, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Vegetarian more
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"I remember this recipe when I was child. My Mum and my Nan would serve cabbage with corned beef, mashed potato and carrots.
Even back then I would push away the meat, because I didn't like it, so nothing much has changed!
Although, corned beef is one thing I enjoy a little more now as an adult.
I forgot about cabbage for years and seeing this recipe bought back memories, so I knew I would have to make it again!
I also think that my love of butter plays a big part in me enjoying this recipe so much, but I also love the crunch of the cabbage when it is cooked this way!
So easy and so simple, and a great old fashioned way to serve cabbage."
NOTE: Cooking time takes about 3 minutes or so, but cooking will depend on the size of your shreds and how well you like your cabbage cooked ~ less cooking for some crunch or longer for a softer cabbage.
Remove the tough & outer leaves from the cabbage & cut the cabbage into four quarters, remove the stalk from the base of the cabbage and then cut the quarters into shreds, working across the grain of the cabbage. (The shreds can be fine or as thick as you like, although cooking time may vary on thicker shreds).
Put 3 or 4 tablespoons of water, the butter, the nutmeg and a pinch of salt into a wide saucepan, and bring the water to boil; As soon as the water boils and butter melts, give the water a stir & add the cabbage and toss the cabbage over a high heat, cover the saucepan with a lids and cook for a few minutes.
When the cabbage is cooked remove the lid and toss again ~ add some salt, freshly ground pepper and the knob of butter.
Serve the cabbage immediately.
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This recipe was made on 4/24 as part of mine and SO's inner,but most importantly for the " Pick Me !! " Tag Game. :). Since there was just the two of us ,the recipe was reduced by half.I never thought about adding nutmeg to cabbage before it was a great addition.This was so,so, easy to prepare. Thanks for posting a recipe that will be served often. " Keep Smiling :) "