I’ve finally gotten around to finishing the Head Games episode from Good Eats. It’s all about cabbage. If you remember, I made Alton’s Home of the Braise recipe for St. Patrick’s Day. It didn’t quite hold up against my Mom’s recipe, but it was a close second. The other recipe in this episode is this Shred, Head Butter and Bread cabbage. This recipe wasn’t bad. It’ wasn’t my favorite, but I loved the idea of the crouton dressing. I have some ideas for this in the future! If you love cabbage, definitely give this one a try.
Here’s how Alton makes it.
Melt the butter and crushed croutons in a skillet over medium heat. You can throw the croutons in a food processor for a few seconds, or put them in a zip top bag and beat with a rolling-pin. Either method will work just fine. If you need to relieve some stress, might I suggest the rolling-pin method 😉
Add in the mustard and stir together. I didn’t have the caraway seeds the recipe calls for, so I just stuck with the mustard. Continue cooking until the butter starts to brown and smells nutty.
In a large pot of boiling water, add in sugar and salt. Stir around until it’s dissolved.
Add the shredded cabbage right into the boiling water and cook for EXACTLY 2 minutes. Why? Alton Brown’s got this down to a science. Don’t ask questions, just do.
Scoop the cabbage into a salad spinner and spin to remove excess water. If you don’t have one, I highly suggest it. It’s very handy. This one in my favorite. No, OXO doesn’t pay me, I swear 🙂
Add the cabbage to a serving bowl.
Top with the butter croutons and toss together.
Enjoy right away while it’s still warm.
- 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
- Fill a large pot with water and bring to a boil on high heat.
- Melt the butter and crushed croutons in a skillet over medium heat.
- 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.
- 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.
- Scoop the cabbage into a salad spinner and spin to remove excess water.
- Place cabbage into a serving bowl. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.
- Enjoy right away while it's still warm.