Whether it’s braised, in stewed, stuffed, boiled, or made into coleslaw, we eat cabbage in every which way around here. But this my friends, this has to be the easiest way to prepare cabbage and still have it taste great. (Boiled cabbage is probably the easiest, but then what you have is just boiled cabbage.) My mother made something like this the other day with curly cabbage. You just simply blanch the torn or roughly cut cabbage leaves in boiling salted water, drain them, and toss with butter, and seasonings. Butter and cabbage together? A dream team. And caraway and celery seeds just make them dance. If you are using unsalted butter, you will want to add more salt to the cabbage. Start with half a teaspoon and add more if needed. Sprinkle with caraway seeds, celery seeds, and black pepper, and toss to combine. Serve immediately. Great with pork, veal, or frankfurters.
