Caramelized Cabbage

October 21, 2008 8:33:56 AM PDT
Almost everyone is familiar with either Savoy or Napa cabbage. Each lends itself to a wide variety of recipes. My granddaddy used to stuff cabbage with meat and rice, and I've often made beef and cabbage soup. But my favorite way of making cabbage is simply to blanch it and then caramelize it in butter. Serve it with your favorite meat.

Serves 4

    WHAT YOU'LL NEED
  • Kosher salt
  • 11/2 heads Savoy cabbage, outer leaves removed, cut into 1/2-inch-wide strips
  • 3 tablespoons unsalted butter
  • Freshly ground pepper to taste

WHAT TO DO

1. Fill a medium pot three-quarters full with water and bring it to a boil. Salt the water, add the cabbage, and boil for about 8 minutes. Remove the cabbage from the water with a slotted spoon. The cabbage should be undercooked and a bit crunchy.

2. Place the cabbage in a bowl of ice water to cool it. Once the cabbage is cooled, drain it well.

3. Melt the butter in a medium skillet over medium heat. Add the cabbage and sauté until the cabbage is caramelized and turning just a bit brown on the edges, 8 to 12 minutes. Remove from the pan. Season to taste with salt and pepper and serve at once.


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