Name: Shredded Cabbage With Butter and Bread
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4-6 serving(s)
Ingredients: 1/4 cup butter; 1/2 cup seasoned croutons, crumbs; 1/8 teaspoon dry mustard; 1 teaspoon caraway seed; 1 small head of cabbage, shredded; 1 tablespoon kosher salt; 1 tablespoon sugar

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Recipe by Gloria 15x

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Shredded Cabbage With Butter and Bread created by Parsley

This doesn't sound like anything special but it will make a cabbage lover out of people that don't like cabbage. Great with pork.

Ready In:: 25mins
Serves:
Units:

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ingredients

¹⁄₄ cup butter
¹⁄₂ cup seasoned croutons, crumbs
¹⁄₈ teaspoon dry mustard
1 teaspoon caraway seed
1 small head of cabbage, shredded
1 tablespoon kosher salt
1 tablespoon sugar

directions

Melt the butter and add croutons. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove from heat.
Place the cabbage in water and cook for 2 minutes, exactly. I prefer to steam the cabbage instead of boiling it.
Add the cabbage to the butter crumb dressing and toss to coat thoroughly. Serve immediately.

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RECIPE MADE WITH LOVE BY

@Gloria 15x

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@Gloria 15x

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"This doesn't sound like anything special but it will make a cabbage lover out of people that don't like cabbage. Great with pork."

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photo by Parsley

7/19/2009

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photo by Parsley

7/19/2009

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review by Parsley

7/19/2009

Somple, but rather unique. I did add some chopped onion but otherwise stuck to the recipe. The caraway seeds add a great flavor; don't skip them! Thanx for posting this one.

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review by sophiefromboonton

2/28/2009

Yummee!! I tried it because I had left over cabbage, and was shocked how good it was. I did cut back on amt of butter. Then ate 1/2 of it myself. Can't wait to make it again! Thanks.

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review by SAHMchef

3/14/2006

The caraway seeds give the cabbage a mild pleasant sweetnes, while the croutons and butter ad a small amount of "fried-crispy" taste. It truly doesn't taste like cabbage; it's a very unique dish. I don't cook with cabbage much, but if I have some on hand I would make this recipe again.

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