Ingredients
- 1/2 stick unsalted butter
- 1/2 cup pulverized, seasoned croutons
- 2 pinches dry mustard
- 1 teaspoon caraway seeds
- 1 small head cabbage, shredded
- 1 tablespoon kosher salt
- 1 tablespoon sugar
Directions
Fill your largest pot 3/4 full with water and bring to a boil on high heat.
Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan.
Add the salt and sugar to the boiling water and cook until dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly.
Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.
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By AltonKnowsBest
Bradenton, FL
on January 02, 2012
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This was delicious! I felt it needed a little more mustard powder and a little more salt, but the "application" is fantastic. Eat it hot or cold, with a good beer. Yum.
By moonlittigerlil...
Barstow
on November 27, 2011
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Doing it from memory, I forgot to boil the cabbage first. It took a while to cook and still came out pretty crisp, but was still very good.
By blaise61
Silver Spring, MD
on October 09, 2011
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This was very good. I added a little extra salt to the water (based on previous reviews. The dressing came off the heat while the cabbage was still cooking. By the time I'd taken the cabbage for a spin, the dressing didn't look all that appetizing. But I put the cabbage in a bowl, put the dressing on top of it and tossed. It was delicious. My six year old loved it. We ate it while it was still warm. The left overs are now in the fridge and I think we'll have to eat them cold. I imagine the cabbage would wilt if I tried to reheat it. Good side dish.
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