Iowa Food Hub recipe.
1. Heat a large (8-quart) potof well salted water to a boil
2. While the water is hearing prepare the cabbage. Peel away and discard any discolored or old outer leaves. Cut the head of cabbage into quarters, through the core, and cut away and discard the core. Use your hands to tear the cabbage into large (about 1-2 inch pieces), or use a knife.
3. Once the water is at a rolling boil, add the torn cabbage leaves tot he water. Submerge the leaves in the hot water. Cook for 90 seconds, then drain the pot of its water. return the cabbage leaves to the pot.
4. Stir 4 tablespoons of butter into the cabbage. The cabbage and the pan are both hot, so the butter should melt quickly in the pan. If you are using unsalted butter, you will want to add more salt to the cabbage. Start with half a teaspoon and add more if needed. Sprinkle with caraway seeds, celery seeds, and black pepper, and toss to combine.
Serve immediately. Great with pork, veal, or frankfurters.
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Serving Size: 1 Serving (1025g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1053 | ||
Calories from Fat: 841 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93.4g | 125 % | |
Saturated Fat 58.7g | 294 % | |
Monounsaturated Fat 24.2g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 244.2mg | 75 % | |
Sodium 820.1mg | 28 % | |
Potassium 1610.8mg | 42 % | |
Total Carbohydrate 55.1g | 16 % | |
Dietary Fiber 24g | 96 % | |
Sugars, other 31.1g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1053
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