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.
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
Alton our genius! Hope you are doing well Sarah!
Yes he is! I’m doing great 🙂 We just got back from a long weekend vacay and I’m still recovering haha!
This sounds really good to me. I know what it’s like to anticipate trying seething and it just doesn’t deliver.
I’m not the biggest cabbage fan, so that could be it, but that dressing is to die for 🙂
Yay! 🙂 I haven’t heard of this combo yet. It looks amazing, though, I gotta try this one out. 🙂
Definitely give it a try 🙂
I love anything that involves using cabbage. And this seems so easy and so delicious. I love this dish.
Kia / The House of KTS
http://www.houseofkts.com
It really is one of the most simple dish to make!
I loooove cabbage. This looks so delicious and hearty (with still feeling relatively healthy). Seems like a sneaky way to get veggies into those picky eaters 😉
Relatively 😉 Thanks!
You are tooooo creative! I´m loving the simplicity of the cabbage salad! Looks healthy and delicious for sure. I want to get back into eating good food so this is right up my alley, all the green stuff!
Thanks for sharing Sarah
Have a wonderful day
x
I wish I could take credit for it, Alton Brown is a genius extraordinaire when it comes to food. Thanks and have an awesome weekend 🙂