From the Pantry Butler kitchen

Panned Cabbage

4 servings

Panned Cabbage

A quick, delicious, cruciferous delight. Try this recipe with green or purple cabbage, or a mixture of the two. USDA MyPlate Kitchen — Creative Vegetable Cookery — North Dakota State University Extension Service (public domain), via myplate.food

Ingredients

  • 1 1/2 teaspoons butter — or margarine
  • 1 cup cabbage, finely shredded
  • 1/8 teaspoon salt
  • black pepper — to taste
  • 2 tablespoons water
  • 1 tablespoon lemon juice

Method

  1. Wash hands with soap and water.
  2. Melt butter or margarine in a heavy saucepan or skillet.
  3. Add cabbage and sprinkle with salt and pepper.
  4. Add water.
  5. Cover pan with a tight-fitting lid to hold in steam.
  6. Cook over low heat until cabbage is tender (6 to 8 minutes), stirring occasionally to prevent sticking.
  7. Add lemon juice and serve.

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