What do you call the 4th addition to a trilogy? Foursome? Quartet? Freelogy?
I gave you Flaky and Creamy recipe…
then we had Crunchy…
and then Sweet and Smoky…
and now this Buttery thing.
Well, when you have half a cabbage left after a crunchy cabbage salad you will need a recipe for the leftovers, right?! And so, I proudly give you a Buttery recipe for the two halves of cabbage you will have left after The Crunchy.
But before, it seems that cabbage, maybe like zucchini, needs a little PR, so here goes: you should really try this cabbage sautéed in butter recipe. It’s a totally different experience than what you think it will be or anything you had before. This one is sweet and caramelized, and soft, and melts in your mouth… How does this sound to you?
AND if you happen to have a good Bolognese sauce around in the house, mix the two together for a very very good Buttery Bolognese & Cabbage Sauce for your pasta. Do you want to taste a bite?
Check out the new Ray’s Boathouse cookbook giveaways! Click here for details.
Based on a recipe from The Art of Simple Food by Alice Waters
1/2 red cabbage
1/2 green cabbage
3-5 tablespoons butter
1/2 teaspoons salt
Remove the outer leaves and the core of the cabbages, cut to quarters, and thinly slice them.
Place the cabbage in a large skillet with 1/2-inch water, butter, and salt. Bring to a boil, cover, turn down the heat and cook at a simmer until the cabbage is almost tender, stirring from time to time.
Remove the lid, raise the heat to medium and cook until the cabbage browns a little.
Follow to Bolognese sauce recipe next to create your won Buttery Bolognese & Cabbage Sauce.
You will enjoy this.
I just know you will…