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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

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QUICK BLANCHED CABBAGE WITH CARAWAY

cabbage w caraway v2

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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