Boiled cabbage

Try not to over-cook the cabbage so it becomes limp and lifeless. Don't forget, most people actually love cole-slaw, which is primarily raw cabbage, albeit, in a form of mayonnaise

Boiled cabbage

Servings:	Serves 4 as a vegetable accompaniment
Calories per serving:	45
Ready in:	15 minutes
Prep. time:	5 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	12th April 2013

Best recipe review Pooooh! 2/5 This stinks. Much rather have them thinly sliced and raw. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• ½ head of cabbage of your choice.
• A knob of butter
• Sea salt and freshly ground black pepper to taste
• Toasted seeds (optional) - choose from black mustard, cumin, sesame etc.

Method

1. Shred the cabbage finely.
2. Place in a large pan and cover with boiling water.
3. Add a pinch of salt to the water.
4. Allow to return to the boil.
5. Simmer vigorously for 4 minutes.
6. Test a piece, it should be like al-dente pasta, with a little 'bite' to it.
7. Drain well, pressing in a colander (or spinning in a salad spinner) if necessary, to remove excess water.
8. Add to a warm bowl with a knob of butter, season with salt and pepper and sprinkle with toasted seeds if using.

Variations

Be bold with the flavours and textures you add to this dish. Roast nuts, oils flavoured with garlic, sesame oil, chopped chillies, citrus juice and zest all bring out different tastes.

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