Steamed/Sautéed Cabbage

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One Large Head Cabbage – Quartered & cored
¼ C. Sweet Butter
Salt and freshly ground pepper, to taste

Put the quartered and cored cabbage in a steam basket and use ½” or so of salted water in the pan. You may lightly salt the raw cabbage as well, cover, use Medium High heat until water begins to boil then turn to Medium or Medium/Low. Steam until a folk may be easily inserted into the cabbage (it should be soft). Drain water and put steamed cabbage back into bottom of pan. Be sure the heat is on Low. Add the sweet butter – you may use a little less if you choose.

Optional: Add a couple teaspoons of light olive oil or vegetable oil in addition to the butter.

Add salt and pepper to taste. Let the butter and oil flavor the cabbage well.
Give it a few gentle stirs while the butter is flavoring the cabbage, but don’t over stir. That’s it. Leftovers taste even better the next day!

This is excellent with Polish sausage. Heat fully-cooked sausage as directed on package and add to cooked cabbage. Heat through to marry the flavors. Yum!

Serves 4 to 6.

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