Cabbage
(from teacherrap’s recipe box)
Yum
Source: Annie and http://www.foodnetwork.com/recipes/alton-brown/shred-head-butter-and-bread-recipe/index.html (from RecipeThing user Peachblossm)
Prep time: 10 minutes
Cook time: 10 minutes
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
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Fill your largest pot 3/4 full with water and bring to a boil on high heat.
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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.
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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.
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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.