Buttered Wilted Cabbage - Carolina Country

Buttered Wilted Cabbage With pepper and caraway seed

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Buttered Wilted Cabbage

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


  1. 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.

  2. Add to boiling broth. Stir and blanch for 1½–2 minutes; drain and reserve broth for a future soup.

  3. 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.

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