Blanched Cabbage with Butter and Caraway

Gobsmacked. I thought I was pretty well versed in what one could do with cabbage, addicted to the stuff as I am. Whether it’s braised, in stewed, stuffed, boiled, or made into coleslaw, we eat cabbage in every which way around here. But that my friends, that has to be the easiest way to prepare cabbage and still have it taste great. (Boiled cabbage is probably the easiest, but next what you

have is just boiled cabbage.) My mother made something like that the other day with curly cabbage. You just simply blanch the torn or roughly cut cabbage leaves in boiling salted water, drain them, and toss with butter, and seasonings. Butter and cabbage together? A dream team. And caraway and celery seeds just manufacture them dance.

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