All content copyright Katrina Hall 2008 through 2018

Tuesday, September 16, 2014

buttery cabbage slices

When I made supper one night for the grandchildren last winter, I was telling them about some bloggers calling these "cabbage steaks" and how ridiculous it sounded - to me a steak is a steak, right?  Wrong.  The kids and Anni were thrilled with that name, and kept asking for another "cabbage steak".  

I was just happy they loved these gently simmered cabbage slices, topped with a simple olive oil and melted butter sauce.  Quickly cooked green cabbage is sweet and fresh, but overcook it and it either dissolves or scents the air with a somewhat pungent aroma.


Choose a very firm, fresh green cabbage, not too big.
If the outside leaves are ragged or yellowing, just remove them.
Using a large knife, cut the cabbage across into 3/4 inch circles.

In a large stainless steel skillet, heat an inch, inch and a half of water, just until it simmers.  Add a tablespoon of olive oil and a tablespoon of butter to the water, then use a spatula to move the slices into the skillet.

Sprinkle the cabbage slices with a little thyme and salt, cover, and cook until the cabbage is just tender when pierced with a fork - about 10 to 12 minutes.

Gently remove the cabbage to plates or a platter.  There are usually stray ribbons of cabbage that come apart from the slices - just put them into a serving dish and top with a little more butter/olive oil and thyme and toss.  Continue with the rest of the cabbage slices, adding more water if necessary.

Serve with a little extra melted butter/olive oil if desired (the kids actually were fine without any extra - but I love mine buttery:)

Chilly and damp here in New Hampshire - and everyone I talk to admits to turning on the heat for at least a half hour:)    Hope you all have a lovely week!


La Table De Nana said...

I will make these and love them.I loved cabbage and find it quite hard to eat raw.
Can't wait!
Thank you!

katrina said...

I agree, Nana - I make a finely shaved raw cabbage salad, but prefer my cabbage cooked al dente. And let me know if your Alphabet boys liked them - Izzie and Frankie loved them, but Noah was too little at the time to eat grown up food. Thanks for taking a look!

Barb said...

Oh this is so clever - I can't wait to try this. I love cooked cabbage (and the buttery part will only make it better :-).)

Thanks again for a delicious idea.

katrina said...

Barb - I am so thrilled that you and Nana are such huge cabbage lovers! What can we do to entice all those other folks to at least try cabbage? Mmmmm, so good! Many thanks for your thumbs up!

Dawn said...

I have been following your blog for a while now, and I love it. It is so genuine unlike so many other cooking blogs. You can tell you blog because you love it. I just tried these cabbage steaks tonight, and they are delicious. Definitely a keeper!

katrina said...

Oh, Dawn - thank you for your very sweet response! So delighted you liked these - and you are right. I'm just a Mom with grown children, grandchildren - who loves herbs and food.