Stir Tossed Cabbage

Stir Tossed Cabbage

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Servings: 4
Calories: 119


  • 1 1/2 lb good crisp green cabbage washed and trimmed
  • 1 1/2 oz butter
  • 1/2 teaspoon Salt and freshly ground black pepper
  • 1 cup water


  • This needs a very large saucepan with a close fitting lid.
  • Place the saucepan over a fierce heat and put in the water and butter.
  • While the butter is melting, cut the cabbage into ribbons half an inch to one inch (1-2.5 cm) wide.
  • 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.
  • Put it back on the maximum heat for 1 minute.
  • The effect is to steam-cook the cabbage, preserving the vitamins. Take off the lid and grind black pepper into it.
  • Put the lid back on and give the saucepan another vigorous shake.
  • Place it back on the heat for another 45 seconds.
  • 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.
Calories: 119 kcal
Carbohydrates: 10 g
Protein: 2 g
Fat: 9g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 23 mg
Sodium: 110 mg
Potassium: 295 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 434 IU
Vitamin C: 62 mg
Calcium: 73 mg
Iron: 1 mg
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