Boiled Young Green Cabbage
Tender young green cabbage boiled until perfectly cooked and served with melted butter. A simple, classic preparation that highlights the natural sweetness of fresh spring cabbage.
Ingredients
- 1 medium head Young green cabbage, quartered (About 1.5 pounds; use spring cabbage if available)
- 1 tablespoon Salt (For boiling water)
- 3 quarts Water (Enough to cover cabbage)
- 4 tablespoons Butter (For melted butter sauce)
- 1 teaspoon Lemon juice (Optional, for melted butter)
Instructions
- 1Remove any damaged outer leaves from the cabbage. Cut the cabbage into quarters through the core. Wash thoroughly under cold running water, separating the leaves slightly to remove any dirt or insects.
- 2Fill a large pot with water and add the salt. Bring to a rapid boil over high heat.
- 3Add the cabbage quarters to the boiling water. Return to a boil, then reduce heat to maintain a steady boil. Cook uncovered for 12-15 minutes for young, tender cabbage, until the core is tender when pierced with a knife but the cabbage still has some texture.
- 4While the cabbage is cooking, melt the butter in a small saucepan over low heat or in the microwave. Add lemon juice if desired and stir to combine. Keep warm.
- 5Drain the cabbage well in a colander, allowing excess water to drip off. Transfer to a serving dish and pour the melted butter over the top, or serve the butter in a separate sauce boat. Serve immediately while hot.
