Cut half a cabbage into thin slices. Boil in salted water for about five to seven minutes, or until just tender and drain. In a small pan, melt 3 T butter over medium heat and let brown, stirring constantly. Pour butter into a small dish and set aside. Return the pan to the heat and melt 1 or 2 T butter, then add in as many bread crumbs as you think you’ll want (I used about 1/3 cup). Toast over medium-high heat until lightly browned, stirring occasionally. Finally, reheat the cabbage over medium-high heat, using a tablespoon or so of the brown butter. When the cabbage is hot, drizzle with as much brown butter as you want and toss in the bread crumbs. You might not need all of them at first, but people love to add more at the table.
Hey I know that Grandmother that you got the recipe from!!! I am organizing a few of my neighbors to joint a coop in the Twin Cities. Where do you suggest we start – it is a bit overwhelming to start something like this. It is so nice to know that we can come to your website for inspiration on cooking these new vegetables that we will be receiving this summer.
I LOVE this site; you are so gifted.
A good resource is http://www.localharvest.org. You can type in your city and it will pull up a list of CSAs close to you. Good luck!
[...] Click here to read the recipe: Cabbage with Brown Butter & Toasted Bread Crumbs [...]
[...] reason, cabbage seems like a cold-weather veggie to me, better suited to hearty preparations (like Cabbage with Brown Butter and Bread Crumbs) than late summer ones. Except for coleslaw, that is. And I’ve never been a fan of [...]