Side Dish, Vegetables
Shred, Head, Butter and Bread
Source: Alton Brown
GOOD EATS with Alton Brown - (Show # EA-1C10) - from the TV FOOD
NETWORK
URL: http://nalbone.us/recipes/
Servings: 4
Preparation Time: 20 minutes
Start to Finish Time: 30 minutes
Ingredients
- 1/2 stick unsalted butter
- 1/2 cup pulverized seasoned croutons
- 2 pinches dry mustard
- 1 teaspoon caraway seeds
- 1 small head of cabbage, shredded
- 1 tablespoon kosher salt
- 1 tablespoon sugar
Directions
- Fill your largest pot 3/4 full with water and bring to a boil on high heat.
- Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan.
- Add the salt and sugar to the boiling water and cook until dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly.
- Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water.
- Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.
Copyright: Copyright 2012 Television Food Network G.P.
Per Serving (excluding unknown items): 228 Calories; 13g Fat (47.0% calories from fat); 6g Protein; 26g Carbohydrate; 6g Dietary Fiber; 31mg Cholesterol; 1850mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.