I just cored half a cabbage, cut the half in half lengthwise, and sliced it crosswise into ribbons about 3/8" thick. I melted 3 T. butter in a big skillet (2 would have been enough) over high heat, added the cabbage, salted fairly generously and peppered lightly, and tossed it frequently for about 4-5 minutes. It was fairly tender, but still had a slightly crunchy texture. The color was great -- a mixture of cream and light green.
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