Jan 25, 2009

Brown Butter Cabbage

A lot of vegetables looks amazing when fresh and sitting in front of you, but savoy cabbage is good enough for a photo shoot. As we've been eating seasonally, two things have become apparent. First, we need to move to California. Second, cabbage and all its variants must have been in a love/hate relationship with pre-Industrial era societies.

One thing that certainly helps is butter. Cabbage, when shredded and cooked very lightly, actually has a nice crunch and flavor to it. This is one of my favorite preparations (and best of all, it's simple). From "Good Eats with Alton Brown: Veggie Eats 2"

  • 1/2 stick unsalted butter
  • 1/2 cup pulverized croutons (you'll want them seasoned, not bread crumbs)
  • 2 pinches dry mustard
  • 1 tspn caraway seeds
  • 1 tbspn kosher salt
  • 1 tbspn sugar
  • 1 small head cabbage, shredded

Get some water on the boil for the cabbage. You'll be adding the sugar and salt to it just before cooking off the cabbage.

Before that, melt the butter and add the croutons. Throw in the caraway seeds and the mustard, then let this cook over medium heat until it's browned and nutty smelling. Remove from the heat but keep it in its cooking pan.

Now boil the shredded cabbage for two minutes before draining it and drying it (via spinning). Then combine it with the butter.

The croutons add a nice crunchy texture and the butter and caraway give some depth.

And this is just food porn (also from the same vendor).

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