Ingredients
- 1 small head white cabbage, including outer green leaves (2 1/2 pounds)
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
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By phyllis.ballard...
Huntsville, AL
on April 28, 2013
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WOW! a very different way to do Cabbage. I cooked exactly like the recipe called except used less salt and more natural herbal seasons. I added EVO to the butter and slowly sauteed thinly sliced onions and cabbage. Very good dish. The next time I will add thinly sliced turkey meat to give it little extra kick.
By curtisbey
santa clarita, ca
on April 24, 2013
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Easy and tasty! I would use half the salt.
By zkitty0821
on April 15, 2013
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It was different, but it is delicious. I combined a couple of recommendations to make it my own. I used bacon lardons and sauteed onions to add flavor. Yummy and easy!
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