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    Shredded Cabbage
    1/2 stick unsalted butter
    1/2 cup pulverized, seasoned croutons
    2 pinches dry mustard
    1 teaspoon caraway seeds
    1 small head cabbage, shredded
    1 tablespoon kosher salt
    1 tablespoon sugar
    1. Fill your largest pot 3/4 full with water and bring to a boil.
    2. Melt the butter and croutons in a skillet. 
    3. Add the mustard and caraway seeds to skillet and stir over medium 
       heat until the butter browns and smells nutty. 
    4. Remove the skillet from the heat, but leave dressing in the pan.
    5. Add the salt and sugar to the boiling water and cook until dissolved. 
    6. Place the cabbage in the boiling water and cook for 2 minutes exactly.
    7. Drain the cabbage thouroghly.
    8. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.