Blanching tender cabbage preserves nutrients and provides a vivid pop of color. Let’s hear it for a super quick, farm-fresh side dish!
8 cups chicken broth
1 large head Savoy cabbage
1 teaspoon crushed red pepper
2 teaspoons caraway seed
Crushed black pepper
6 tablespoons butter
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.
Add to boiling broth. Stir and blanch for 1½–2 minutes; drain and reserve broth for a future soup.
Put cabbage back into pot. Toss with seasonings and butter. Add salt as needed. Serve warm.