28 March 2013

Buttery Sauteed Cabbage

I made this cabbage (with spinach) to go along with my St. Patrick's Day meal of Irish stew and soda bread (see previous post).  I really liked how it turned out and thought it complemented the stew nicely.  Plus, it was a cinch to throw together.  And it was buttery.

Buttery Cabbage

1/2 head cabbage, thinly knife-shredded
few cups spinach, washed and roughly chopped (optional)
2 - 3 TBSP butter
generous pinch ground nutmeg
salt and pepper to taste

In a hot skillet, steam cabbage in a little water--covered--until tender (about 10 minutes).  Remove lid, add spices and butter and spinach if using.  Cover again and let sit a few minutes for butter to melt and spinach to wilt.  Stir, taste, and add additional salt and pepper if desired.  That's it!  Serve in a pretty bowl.

P.S.  My taste-tester (the adult one) really enjoyed this too!

1 comment:

  1. We ate buttery cabbage this Sunday night (prepared by C at my request along with the traditional popcorn). All four of us asked for seconds. KRYK