Ingredients
- serves 4
- ½ head of green cabbage
- 4 Tbsp butter
- 1 tsp caraway seeds
- ½ tsp celery seeds (if you have them)
- Salt
- ½ tsp black pepper
QUICK BLANCHED CABBAGE WITH CARAWAY
Method
- Heat a large pot of well salted water to a boil
- 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 (about 2-4cm) pieces
- (Or use a knife
- ) 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 90 seconds, then drain the pot of its water
- Return the cabbage leaves to the pot
- Stir 4 tablespoons of butter 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
- Start with half a teaspoon and add more if needed
- Sprinkle with caraway seeds, celery seeds, and black pepper, and toss to combine
- Serve immediately
Comments
Thanks to BRYDONE GROWERS for providing the cabbage used in the demonstration.
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