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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Editor's note: The recipe and introductory text below are from Irish Traditional Cooking by Darina Allen. This recipe for quickly cooked cabbage has converted many an ardent cabbage hater! Ingredients:
1 lb fresh savoy cabbage |
2 to 4 tablespoons butter |
salt and freshly ground pepper |
an extra knob of butter |
Directions:
1. Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.
2. From Irish Traditional Cooking by Darina Allen, (C) 1995 (reprinted 2005)
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