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Buttered Cabbage with Mustard & Black Pepper

Servings: 6
Ingredients
  • 1 small green or Savoy cabbage, about 1 1/2 lb
  • 3 tbsp butter
  • 1/8 tsp asafoetida
  • 1 tsp Dijon mustard
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 tbsp water
  • 1 tsp cider vinegar or lemon juice
Instructions
  1. 1
    Remove the tough outer cabbage leaves.
  2. 2
    Quarter the cabbage, cut out the core, and slice into ribbons about 1/2 inch wide.
  3. 3
    Melt the butter in a large skillet over medium-high heat.
  4. 4
    Add the asafoetida and cook for about 10 seconds.
  5. 5
    Add the cabbage, salt, pepper, and water.
  6. 6
    Toss well, cover, and cook about 4 minutes.
  7. 7
    Remove the lid and continue cooking another 3-5 minutes, tossing occasionally, until tender but still slightly crisp.
  8. 8
    Stir together the mustard and vinegar, then toss them through the cabbage just before serving.
  9. 9
    Taste for salt and pepper.
    10. Optional Scottish-ish addition
  10. 10
    Add 1/2 tsp caraway seed with the cabbage(Not essential, but very good with the beef and root vegetables).
Read it online: https://wayfarerspantry.com/thepantry/recipe/buttered-cabbage-with-mustard-black-pepper/