Okay, I hear you, my fellow CSA
But this is somehow comfortingly sweet and plain, and the children have always absolutely loved it. In fact, I asked Birdy to hold the dish for my photo, and then she ate all of it, and all the rest of it from the serving bowl too. Ah, cabbage. It’s like potato chips. Only without being anything like potato chips.
Simplest Butter-Sauced Cabbage
The amounts here really depend, as does the cooking time, on your cabbage: how fresh it is, how much there is. But what I recommend is a generous hand with the butter and salt, and then add enough vinegar that you can just start to taste it. Only make this with nice, fresh fall cabbage. Once the cabbage has been stored for a while, it won’t be so sweet and lovely.
Sweet, fresh green or white cabbage, halved, cored, and cut into 1-inch squares
Kosher salt and fresh ground pepper
Put the cabbage in a steamer basket over an inch of boiling water, cover it, and steam it until tender. Check it at 5 minutes, but it will likely not be done until closer to 10 (or longer, it's possible, especially if there's lots of it). You want it to be completely tender to your teeth, but not, you know, supersoft in that gross cabbage-y way.
Drain the cabbage very well, then put it in a bowl and add a nice big knob of butter, lots of salt and pepper, and 2 or 3 capfuls of cider vinegar (I don’t know why I measure it in the cap, but I always do). Toss it well, then taste a piece. It will likely need more salt and vinegar. Add whatever it needs, taste it, and repeat until it is sweet, just barely tangy, saucy, and delicious.
|I only used half of it because I didn't realize that Birdy was starving for cabbage.
|After my planet sent me down on an abduction mission, I became a handy kitchen device!
|The bottom of my cider bottle has something called a "mother" floating in it. You don't even want to know.
|Don't skimp on the butter!