Cabbage & Bread Salad
AKA Shred, Head, Butter, & Bread
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Preheat: ° | Yield: 4 servings | |
Prep: 0:20 | Wait: 0:00 | Cook: 0:10 |
Ingredients
- 1/2 stick unsalted butter
- 1/2 cup pulverized, seasoned croutons
- 2 pinches dry mustard
- 1 teaspoon caraway seeds
- 1 small head cabbage, shredded
- 1 tablespoon kosher salt
- 1 tablespoon sugar
Directions
- Fill your largest pot 3/4 full with water and bring to a boil on high heat.
- Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan.
- Add the salt and sugar to the boiling water and cook until dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly.
- Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.
Notes
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