Ingredients
1 medium head white cabbage
4-6 tablespoons unsalted butter
salt & pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Core the cabbage and slice it into thin strips. Over medium heat, melt the butter in a large skillet and add the strips of cabbage. Stir to coat with the butter then add a good amount of salt and pepper - about a teaspoon or so of each - to suit your taste. Continue cooking and stirring occasionally until the cabbage is "al dente" or until it is green and tender without being mushy. Note: I once added a little celery salt to this, and it was a nice addition. However, I still think it is best when it is prepared in this simple manner.