Buttered Cabbage
On April 10, 2012 by Meghalee Das
It is spring in Texas and last week A and I went to see the famous wildflowers, including bluebonnets, blooming everywhere.
It was so beautiful; we stopped near highways, took detours and ended up on rural roads, passed ranches, saw horses grazing in fields, took pictures of hidden creeks and went to a nursery which had fields and fields of wildflowers.
En route we also stopped by Johnson City for brunch at the quaint, rustic Silver K Café and had a yummy meal. My favourites were Buttered Cabbage, Sweet Corn Pudding, Egg Benedict and Carrot salad.
I found the Buttered Cabbage especially delicious because it had such simple flavours and was very filling too.
I decided to make this as a side dish for Easter brunch at our apartment yesterday. The whole thing can be made with only four ingredients and takes less than 30 min. You can add a few more things to jazz up the dish, but I think its taste lies in its simplicity.
Prep time: 5 min Cooking time: 25 min Serves: 6-7
Ingredients:
Cabbage: 1 medium size
Butter: 1 stick or 8 tbsp
Garlic powder: 1 tsp
Sugar: 1 tsp
Salt and pepper to taste
Method:
1) Chop the cabbage into 1 inch pieces and remove the core or any tough part. You can retain them and use it for a curry but this dish tastes better if it has only the leafy parts.
2) In a deep pan, bring water to boil, reduce heat and add the cabbage. Simmer in the covered pan for 10-12 minutes or till the leaves are tender but not falling apart. Drain, keep aside.
3) Dry the pan and add the butter. Once it has melted add the cabbage and sauté in high heat for around 10 min till it becomes slightly brown.
4) Add garlic powder, sugar, salt and pepper. Stir for a couple of minutes and remove from heat.
5) Serve it as a side dish with mashed potatoes, rice or bread.
Note: A took this for lunch today and we sprinkled some cheese on top of it. When he heats it up in the microwave, the cheese and butter will melt and create another yummy version.
You can increase the amount of pepper if you like it spicy. I used 1 ½ tbsp of freshly ground pepper.
