Ingredients 2 lb head of green cabbage

3-4 Tbs unsalted butter

1 tsp kosher salt

1/2 tsp fresh ground black pepper

1 Tbs Champagne vinegar

Instructions

First remove any damaged outer leaves from the cabbage. Now rinse the head of cabbage and dry with paper towel. Cut the cabbage head in half and then remove and discard the core. Now thinly slice the cabbage into thin strips and set aside.

Heat a large sauté pan over medium heat and melt 2 Tbs of butter and then add the sliced cabbage to the sauté pan. Sauté the cabbage for 15 minutes in total but after the first 5 minutes add another tablespoon of butter to the sauté pan tossing and stirring the cabbage occasionally. After the following 5 minutes add the remaining tablespoon of butter if desired along with the kosher salt and fresh ground black pepper and continue to sauté for the last 5 minutes while continuing to stir. The cabbage should be tender and beginning to brown. Just before removing the cabbage add the vinegar, toss to coat and transfer to a serving platter and serve.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Copyright © 2011 Andicakes.

Recipe by Now you’re cooking!.

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