Prep 5 mins
Cook 15 mins
Adapted from Ina Garten's "Parties" cookbook, this sounds banal, but is a lovely vegetable side. Very simple and very flavorful.
- 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)
- 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.
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.
Super easy, super tasty. I threw some sliced onions into the pan about a minute before adding the cabbage. I think they added a nice flavor. I'll definitely make this again.
Awesome! Yet so darned simple. What a great variation to preparing cabbage. I added julienne carrots for extra flavor and color and cooked the veggies till they were crisp tender. Simply marvelous...