| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/2 stick unsalted butter
- 1/2 cup pulverized, seasoned croutons
- 2 pinches dry mustard
- 1 teaspoon caraway seeds
- 1 small head cabbage, shredded
- 1 tablespoon kosher salt
- 1 tablespoon sugar
Instructions
- 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.;
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 175 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 3 g |
| Cholesterol | 30 mg |
| Sodium | 465 mg |
| Serving Size | 1 of 4 servings |
| Calories | 175 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 3 g |
| Cholesterol | 30 mg |
| Sodium | 465 mg |
Reviews
This is the favorite cabbage of my 2 sons. We have it every year as part of Irish dinner!
I made a happy accident. I wrote the ingredients down but not the directions. I added the sugar and salt to the buttered crouton mixture instead of into the water. So in essence I made candied croutons. Happy with the end result. So this is how I make it. I serve it on top of blanched cabbage.
GOOD STUFF-I have never been fond of cabbage–This changed my mind—Thank you Alton!!!!!!
This was delicious! I felt it needed a little more mustard powder and a little more salt, but the “application” is fantastic. Eat it hot or cold, with a good beer. Yum.
Doing it from memory, I forgot to boil the cabbage first. It took a while to cook and still came out pretty crisp, but was still very good.
This was very good. I added a little extra salt to the water (based on previous reviews. The dressing came off the heat while the cabbage was still cooking. By the time I’d taken the cabbage for a spin, the dressing didn’t look all that appetizing. But I put the cabbage in a bowl, put the dressing on top of it and tossed. It was delicious. My six year old loved it. We ate it while it was still warm. The left overs are now in the fridge and I think we’ll have to eat them cold. I imagine the cabbage would wilt if I tried to reheat it. Good side dish.
I absolutely loved this recipe. It was delicious, nutritious and easy to prepare. What more could you ask for? I don’t care for caraway seeds so I left them out and it was great. Even my picky vegetable eaters liked it. Thanks Alton… I can always count on you for a great recipe.
Loved it! Very flavorful!
Re: “It was missing something–not sure what…” I found it lacked salt – I’d used unsalted butter as the recipe called for and my croutons also were not salted. So I added maybe half a teaspoon of salt after it was done, which helped. (Also, the recipe calls for “seasoned croutons” which is somewhat vague so, depending on the ones you’ve got, maybe some small amount of additional seasoning would help.
And I’m a lover of the “over cooked, gray boiled cabbage.” Who knew cabbage could be so light, sweet and delicately flavored – even better than the best cauliflower. I couldn’t believe it would be cooked in two minutes, so I started timing from when the water returned to a boil because I didn’t want it crunchy. Next time, I’ll go strictly by Alton’s timing method to keep it tender/crisp. Alton, you’re pure magic (I know you’d say it’s science).