1 1/2 lb (700 g) good crisp green cabbage, washed and trimmed
3 tbsp (1 1/2 oz) 40 g butter
1/2 teaspoon Salt and freshly ground black pepper
1 cup water
3 tbsp (1 1/2 oz) 40 g butter
1/2 teaspoon Salt and freshly ground black pepper
1 cup water
method
1. This needs a very large saucepan with a close fitting lid.
2. Place the saucepan over a fierce heat and put in the water and butter.
3. While the butter is melting, cut the cabbage into ribbons half an inch to one inch (1-2.5 cm) wide.
4. When the water has boiled and the butter melted, put all the cabbage into the saucepan, add the salt, put on the lid and give it a vigorous shake.
5. Put it back on the maximum heat for 1 minute.
6. The effect is to steam-cook the cabbage, preserving the vitamins. Take off the lid and grind black pepper into it.
7. Put the lid back on and give the saucepan another vigorous shake.
8. Place it back on the heat for another 45 seconds.
9. just tip the whole lot into a bowl as the buttery juices are lovely too.
The butter has coated the whole of the cabbage, which is hot, crisp, bright green and delicious.
2. Place the saucepan over a fierce heat and put in the water and butter.
3. While the butter is melting, cut the cabbage into ribbons half an inch to one inch (1-2.5 cm) wide.
4. When the water has boiled and the butter melted, put all the cabbage into the saucepan, add the salt, put on the lid and give it a vigorous shake.
5. Put it back on the maximum heat for 1 minute.
6. The effect is to steam-cook the cabbage, preserving the vitamins. Take off the lid and grind black pepper into it.
7. Put the lid back on and give the saucepan another vigorous shake.
8. Place it back on the heat for another 45 seconds.
9. just tip the whole lot into a bowl as the buttery juices are lovely too.
The butter has coated the whole of the cabbage, which is hot, crisp, bright green and delicious.
serving amount
serves 4
rate this recipe
9.8
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