Precious! Shredded cabbage leaves blanched in salted water, tossed with butter, cumin and celery seeds.
Perplexed. I thought I knew pretty well what to do with cabbage, addicted to the stuff as I am.
Whether braised, steamed, stuffed, boiled or made into coleslaw, we eat cabbage in every way here.
My mom made something like this with cabbage the other day. You simply blanch the shredded or roughly chopped cabbage leaves in boiling salted water, drain, and toss with butter and spices.
Butter and cabbage together? A dream team. And cumin and celery seeds just make them dance.
Butter cabbage with cumin
ingredients
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A 2 pound head of kale
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4 tablespoons butter
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1 teaspoon cumin
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1/2 teaspoon celery seeds
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Salt
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1/2 teaspoon black pepper
method
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Boil water:
Heat a large (8 quart) pot of well-salted water to a boil.
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Prepare cabbage:
While the water is heating, prepare the cabbage. Peel and discard any discolored or old outer leaves. Quarter the cabbage through the stalk, cut out the stalk and discard. Use your hands to tear the cabbage into large (about 1 to 2 inch) pieces. (Or with a knife.)
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Boil leaves for 90 seconds:
Once the water is boiling, add the shredded cabbage leaves to the water. Submerge the leaves in the hot water. Cook for 90 seconds, then drain the water from the pot. Put the cabbage leaves back in the pot.
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Melt butter, mix with cabbage, cumin, celery seeds, salt:
Stir 4 tablespoons of butter into the cabbage. The cabbage and pan will both be hot, so the butter in the pan should melt quickly.
If you use unsalted butter, consider adding more salt to the cabbage. Start with half a teaspoon and add more if needed.
Sprinkle with the cumin, celery seeds and black pepper and toss to combine.
Serve immediately. Goes well with pork, veal or sausages.
