Hollanders like plain, substantial food and lots of it. This vegetable dish comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Cook cabbage in a large amount of boiling salted water until tender, 5 to 15 minutes.
- Drain well; add butter and seasonings.
If you love cabbage, you'll love this. No heavy or fancy sauces or cheese..... just good, freshly-cooked cabbage accented with a little butter, nutmeg and s&p. I cooked my cabbage for about 8 minutes so it still had a little crunch to it. I slightly browned the butter before mixing it into the cabbage. This makes a perfect side dish for almost anything. Thanx!