|Nutritional Guidelines (per serving)|
- 1 medium head cabbage
- 1/2 teaspoon salt (or to taste)
- 3 to 4 tablespoons butter (melted)
- Black pepper to taste
Rinse the cabbage and cut it into 6 wedges.
Add about 1/2 inch of lightly salted water to a large skillet or Dutch oven; bring to a boil. Add cabbage wedges and salt; simmer, covered, for 8 to 10 minutes.
Turn cabbage carefully and simmer about 8 minutes longer, or until tender. Pour off water and return to low heat until moisture has evaporated. Add melted butter; coat boiled cabbage thoroughly.
Sprinkle the cabbage with salt and pepper - season to taste.
Serve and enjoy!
Tips and Variations
Use chicken broth or vegetable broth in place of the water.
Replace the salt with about 1/2 teaspoon of Creole or Cajun seasoning, or a seasoned salt blend. If the seasoning is salt-free, add salt, to taste.
Make homemade hot pepper sauce. Fill a sterile jar with cleaned chopped hot or mild peppers. If the peppers are small, just cut a slit in them or pierce them. In a saucepan over high heat, bring vinegar to a boil. Pour the hot vinegar over the peppers. Cover and refrigerate for a week or two before using.