Cabbage Quarters with Dijon Butter Drizzle

Recipe Directions

1 small head green cabbage (about 1 1/4 pounds)*
3 tablespoons butter
1 tablespoon Dijon mustard
Salt and black pepper to taste

Place about 1 inch of water (about 3 cups) in a 2-quart or larger saucepan, cover and bring to a boil over high heat. Meanwhile, remove tough outer leaves of cabbage and cut it into quarters. Cut away and discard tough core of cabbage pieces.

When water boils, place cabbage pieces in pan, cover it, and cook until cabbage is crisp-tender, about 6 to 8 minutes. (Do not overcook.) Meanwhile, place butter in a microwave-safe bowl or glass measure, and microwave, covered with a paper towel, on high, just until butter melts, about 1 minute. Remove bowl from microwave, and whisk in Dijon mustard. Set aside.

When cabbage is done, remove pan from heat, and pour cabbage into a colander to drain well. Shake colander to remove as much water as possible. Place cabbage on serving plates and drizzle with Dijon-butter mixture. Sprinkle cabbage with salt and pepper to taste, and serve.

* Cooking Notes

If you can only find large cabbage heads, either cut it in eighths or use only 1/2 of the cabbage. Store remainder covered in plastic for up to a week in refrigerator.