Buttered Cabbage with Caraway

This recipe originally from: https://www.simplyrecipes.com/recipes/blanched_cabbage_with_butter_and_caraway/

Buttered Cabbage with Caraway

PREP TIME 20 mins

COOK TIME 5 mins

TOTAL TIME 25 mins

SERVINGS 4 to 6 servings

Ingredients

One 2-pound head of green cabbage

4 Tbsp butter

1 teaspoon caraway seeds

1/2 teaspoon celery seeds

Salt

1/2 teaspoon black pepper

Method

Put water on to boil:

Heat a large (8-quart) pot of well salted water to a boil.

Prep the cabbage:

While the water is heating, prepare the cabbage. Peel away and discard and discolored or old outer leaves. Cut the head of cabbage into quarters, through the core, and cut away and discard the core. Use your hands to tear the cabbage into large (about 1 to 2 inch) pieces. (Or use a knife.)

Boil leaves for 90 seconds:

Once the water is at a rolling boil, add the torn cabbage leaves to the water. Submerge the leaves in the hot water. Cook for 90 seconds, then drain the pot of its water. Return the cabbage leaves to the pot.

Melt butter, toss with cabbage, caraway, celery seeds, salt:

Stir 4 tablespoons of butter into the cabbage. The cabbage and the pan are both hot, so the butter should melt quickly in the pan.

If you are using unsalted butter, you will want to add more salt to the cabbage. Start with half a teaspoon and add more if needed.

Sprinkle with caraway seeds, celery seeds, and black pepper, and toss to combine.

Serve immediately. Great with pork, veal, or frankfurters.

This is one of two recipes that feature: caraway, celery seeds

This recipe also includes: black pepper