Buttered Wilted Cabbage With pepper and caraway seed
Blanching tender cabbage preserves nutrients and provides a vivid pop of color. Let’s hear it for a super quick, farm-fresh side dish!
Ingredients
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8 cups chicken broth
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1 large head Savoy cabbage
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1 teaspoon crushed red pepper
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2 teaspoons caraway seed
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Crushed black pepper
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6 tablespoons butter
Directions
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Bring broth to a boil in a large pot, and cut cabbage into wedges. Set aside core. Tear by hand into 1- to 2-inch pieces.
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Add to boiling broth. Stir and blanch for 1½–2 minutes; drain and reserve broth for a future soup.
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Put cabbage back into pot. Toss with seasonings and butter. Add salt as needed. Serve warm.
Recipe courtesy of
Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.Share this recipe
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