Best 6 Shredded Cabbage With Butter And Bread Recipes

BUTTERED-BRAISED CABBAGE

Steps:

• Heat 3 tablespoons butter in a large pot over medium-low heat until mostly melted. Add cabbage. Place remaining 1 tablespoon butter on top of the cabbage. Cover and cook until cabbage is tender, about 10 minutes. Uncover and stir cabbage to coat evenly with butter. Remove from heat and let stand, covered, about 3 minutes. Season with black pepper.

PASTA WITH CARAMELIZED CABBAGE, ANCHOVIES AND BREAD CRUMBS

Steps:

• Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper.
• Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.

SHRED, HEAD, BUTTER AND BREAD

Steps:

• Fill your largest pot 3/4 full with water and bring to a boil over high heat.
• Melt the butter in a skillet and add the croutons. 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. Add the cabbage to the boiling water and cook for 2 minutes exactly.
• Drain the cabbage in the bowl of the salad spinner. Spin the cabbage to remove any excess water, then add the cabbage to the butter-crumb dressing and toss to coat thoroughly. Serve immediately.

SHRED, HEAD, BUTTER AND BREAD

Steps:

• 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.;

SHREDDED SAUTEED CABBAGE

Steps:

• Heat a 14-inch skillet over medium-high heat, and then add the oil and onion. Saute to soften the onion slightly, about 2 minutes. Stir in the tomato, ginger if using, and red-pepper flakes. Cook for an additional 2 minutes.
• Add the cabbage and 1 1/2 teaspoons salt. Stir to combine. Cover, and reduce the heat to medium low. Cook, stirring occasionally as the cabbage begins to collapse. Add a little water, 2 tablespoons at a time, as needed if the cabbage becomes too dry. (This depends on the moisture level of the cabbage. You don't want it too wet.) Cook for approximately 13 minutes, or until the cabbage is just tender. Salt to taste and serve.

SHREDDED SAUTEED CABBAGE

Steps:

• Heat (14-inch) skillet over medium-high heat, and then add oil and onion,
• Sauté to soften onion slightly, about 2 minutes. Stir tomato, ginger, if using, and red pepper flakes. Cook for an additional 2 minutes. Add cabbage and salt. Stir to combine.
• Cover, reduce heat to medium low and cook, stirring occasionally, as the cabbage begins to collapse.
• Add a little water (2 Tbsp.) at a time, as needed if the cabbage becomes too dry.
• Cook for about 13 minutes or until the cabbage is just tender. Season with salt to taste and serve.