Best Shredded Cabbage With Butter And Bread Recipes

SHRED, HEAD, BUTTER AND BREAD

Shred, Head, Butter and Bread image

Provided by Alton Brown

Time 30m

Yield 4 servings

Number Of Ingredients 7

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

Steps:

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.;

BUTTERED-BRAISED CABBAGE

Buttered-Braised Cabbage image

This will make you like cabbage in a whole different way.

Provided by Alexis

Categories Side Dish Vegetables

Time 18m

Yield 6

Number Of Ingredients 3

Ingredients

¼ cup butter, divided
1 head green cabbage, shredded
ground black pepper to taste

Steps:

Heat 3 tablespoons butter in a large pot over medium-low heat until mostly melted. Add cabbage. Place remaining 1 tablespoon butter on top of the cabbage. Cover and cook until cabbage is tender, about 10 minutes. Uncover and stir cabbage to coat evenly with butter. Remove from heat and let stand, covered, about 3 minutes. Season with black pepper.

Nutrition Facts : Calories 117.4 calories, Carbohydrate 11.5 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 5 g, Protein 2.6 g, SaturatedFat 4.9 g, Sodium 90 mg, Sugar 6.3 g