One 2-pound head of green cabbage
4 Tbsp butter
1 teaspoon caraway seeds
1/2 teaspoon celery seeds
1/2 teaspoon black pepper
1 Heat a large (8-quart) pot of well salted water to a boil.
2 While the water is heating, prepare the cabbage. Peel away and discard and 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 to 2 inch) pieces. (Or use a knife.)
3 Once the water is at a rolling boil, add the torn cabbage leaves to the 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
Serve immediately. Great with pork, veal, or frankfurters.
Serves 4 to 6.