Shread, Head, Butter And Bread

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup unsalted butter
• 1/2 cup seasoned croutons, crushed into fine powder
• 2 pinches dry mustard
• 1 teaspoon caraway seed
• 4 cups cabbage, shredded
• 1 tablespoon kosher salt
• 1 tablespoon sugar

Recipe

• 1 fill your largest pot 3/4 full with water and bring to a boil on high heat.
• 2 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.
• 3 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.
• 4 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.