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STEAMED RED CABBAGE WITH BUTTER AND MAPLE SYRUP

by Nanny Bubby

The idea of eating steamed cabbage by itself does not sound too inviting!  Truth is the purple cabbage is so much sweeter than the green cabbage, and so much more tender and deliciously edible without a topping.  I love the extra creaminess of the butter and syrup and sea salt, so I always include it, but you don’t have to.  It is good all by itself.  Enjoy!

Total Time:

25 minutes

Serves:

4

Ingredients

  • 1 Large Head Purple Cabbage
  • 1 1/2 Tbsp. French Sea Salt
  • 1/4 cup Minced Flat Leaf Parsley

Butter Sauce

  • 1/2 stick Butter
  • 2 Tbsp. Maple Syrup

Olive Oil & Maple Syrup Dressing

  • 2 oz Fresh Squeezed Lemon or Orange Juice
  • 2 oz. Dark Amber Maple Syrup
  • 2 oz. Apple Cider Vinegar (or to taste)
  • 1 cup Blood Orange Flavored Olive Oil suggest Temecula Olive Oil Company
  • 3 Tbsp. Good Dijon Mustard
  • 1 Tbsp. Lemon Zest
  • 1 Tbsp. Orange Zest

Directions

  • Fill a stock pot  full of water just under the bottom of the steaming insert and place over high heat.
    Slice the cabbage in thin slices, and then cut those slices in half. Place into the into the steaming basket with the cover on and turn the heat down to a slow simmer.   Steam for 20 minutes.
  • Once cabbage is softened all the way through, take the cabbage out of the pot onto a serving tray.  Toss with your topping of choice either butter and maple syrup or the olive oil and maple syrup dressing and the sea salt.
  • Garnish with the parsley and a sprinkle of sea salt on top.
    Enjoy!