Buttered Cabbage

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By: Andrew Chase

This is my favourite way to make cabbage – the texture is perfect, it's deliciously buttery and it couldn't be simpler to make.

Ingredients

1 green cabbage (3 to 6 lb/1.5 to 2.7 kg)

1/2 to 3/4 tsp (2 to 4 mL) salt

3 tbsp to 1/3 cup (45 to 75 mL) butter

Black pepper

Preparation

Cut cabbage into 6 to 10 wedges, leaving core intact, depending on size of cabbage and number of servings required. Reassemble head, core side down, in saucepan. Add enough water to cover cabbage by 2 inches/5 cm; sprinkle with salt, adjusting amount depending on size of cabbage. Cover and steam over high heat until tender-crisp, 12 to 15 minutes.

In large skillet, melt butter over high heat, adjusting amount depending on size of cabbage. Using tongs, lift cabbage wedges; drain and transfer to skillet. Cook, turning occasionally and basting with pan liquid, until tender and no liquid pools in pan, lowering heat to avoid browning if necessary, about 10 minutes. Sprinkle with pepper to taste.

Cooking Time: 25 Minutes

Serving(s): 6 to 10

Nutritional Information
Per each of 10 servings: about
Calories	59
Protein	1 g
Fat (total)	4 g
Sat. Fat	2 g
Carbohydrate	6 g
Fibre	2 g
Cholesterol	9 mg
Sodium	150 mg
Calcium	4 % RDI
Iron	1 % RDI
Vitamin A	5 % RDI
Vitamin C	43 % RDI
Folate	12 % RDI

Also in this menu:

A traditional St. Patrick's Day

Source

Homemakers Magazine: February/March 2007

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