Shred, Head, Butter and Bread
 
 
Ingredients
  • ½ stick unsalted butter
  • ½ cup croutons, crushed
  • 2 pinches dry mustard
  • 1 teaspoon caraway seeds
  • 1 small head cabbage, shredded
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
Instructions
  1. Fill a large pot with water and bring to a boil on high heat.
  2. Melt the butter and crushed croutons in a skillet over medium heat.
  3. Add in the mustard and caraway seeds, stir together. Continue cooking until the butter starts to brown and smells nutty. Remove from the heat, and set aside.
  4. Add in sugar and salt to boiling water. Stir around until it's dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly.
  5. Scoop the cabbage into a salad spinner and spin to remove excess water.
  6. Place cabbage into a serving bowl. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.
  7. Enjoy right away while it's still warm.
Notes
Recipe Courtesy of Alton Brown and Food Network
Recipe by Sarah 'n Spice at https://sarahnspice.com/shred-head-butter-and-bread/