Recipe by Gay Gilmore
Adapted from Ina Garten's "Parties" cookbook, this sounds banal, but is a lovely vegetable side. Very simple and very flavorful.
Top Review by xtine
This is really great, especially when you consider how quick and simple it is. I've made it once as written and once with a combo of olive oil and a little bacon grease. Really delicious. As others have said, you could also throw in some onions or maybe a little garlic - haven't tried that yet but I bet it would give it an even bigger flavor boost.
- 1 head white cabbage
- 3 tablespoons unsalted butter
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- sea salt, to finish the dish,to taste (fleur de sel) (optional)
Directions See How It's Made
- Remove the core and cut the cabbage in very thin slices, as if you were making coleslaw.
- I use a shredding attachment of my food process or do this.
- Melt the butter in a large saute pan or heavy-bottomed pot over med-high heat.
- Add the cabbage, salt and pepper and saute for 10-15 minutes, stirring occasionally, until the cabbage is tender and begins to brown.
- Finish with another sprinkling of fleur de sel to bring out the sweetness.
- Serve hot.