Does butter really make everything better? I think so. Julia Child also once said, “With enough butter, anything is good.” This week’s recipe proves her right.
Often, I will buy a small head of cabbage at the grocery store, with no concrete plans for it. They’re just so dang cheap, and they keep in the vegetable bin for a long time. Typically I will just sauté the cabbage in some butter, seasoned plainly with salt and pepper (a splash of apple cider vinegar also adds a bit of depth). But when I’m feeling very fancy, I’ll throw in some complementary flavors, like in this recipe, which includes radish and woodsy mushrooms. The trick is to pull the cabbage from the heat right as it starts to soften, or maybe a bit before — it’s always better to be undercooked than overcooked.
Other uses for cabbage:
Fårikål (Norwegian Lamb and Cabbage Stew)
Roasted Cabbage Steaks
Vietnamese Chicken and Cabbage Salad
Lazy Stuffed Cabbage Rolls
Pressure-Cooked Corned Beef and Cabbage
Buttered Cabbage, Radish, and Wild Mushrooms (Gluten-free, Primal, Paleo, Keto)
6oz woodsy mushrooms, like oyster, chanterelle, or morels, fresh preferred
3 tbsp butter
1 small head green cabbage (about 2 lbs), cored and coarsely chopped
6oz radishes, trimmed and quartered
½ tsp salt, more to taste
¼ tsp black pepper, more to taste
½ tsp apple cider vinegar
1. If using dried mushrooms, place them in a mixing bowl, then cover with 2 cups hot water; steep for 30 minutes, then strain the mushrooms, retaining the liquid you soaked them in for other cooking endeavors.
2. Warm the butter in a large skillet over medium heat. Add the cabbage and saute until just wilted, about 2 minutes. Add the radishes, mushrooms, salt, pepper, and apple cider vinegar, and sauté until the mushrooms are tender, about 5 minutes; season to taste then serve.
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