When most folks make cooked cabbage, they make the mistake of cooking it with too much water, which makes it taste, well, watery. Here is a foolproof way to make scrumptious cooked cabbage that is buttery and sweet and good.
Prep your cabbage by removing the core and any outer leaves that don't look fresh and pretty. Then slice your cabbage up with a big chef's knife in about 1/2-inch slices. It will look like long shreds.
Melt one stick of butter in a very large pan (that has a lid); I use a good heavy stainless steel chicken skillet.
Put the cabbage in a colander and rinse it well under cold water. Drain it but not too well; leave some of the water clinging to the cabbage. Immediately place rinsed cabbage into your skillet and add a little salt and pepper. Cover and cook over medium to medium low heat, stirring every so often to be sure your cabbage isn't getting brown. There is a lot of natural sugar in cabbage that will caramelize if you saute it too hot or if you cook it too long. Cook cabbage until tender and serve hot. The little bit of water clinging to the leaves steam the cabbage and dissipate, leaving only beautifuly cooked sweet and buttery cabbage.
This is also delicious if you substitute bacon drippings for the butter but do be generous with the drippings; you can also sprinkle crumbled crisp bacon on top when you serve it. This is so much richer and naturally sweeter than the boiled versions. And you don't lose all the good vitamins in the broth because there is none. They all stay in the cabbage.
Hope you will try it. I know you'll like it.
