Red cabbage is full of vitamin K and antioxidants called anthocyanins which fight cancer and prevent nerve damage. It has a peppery, zingy flavor when eaten raw, but it gets more mild and sweeter as it cooks.
I was shocked when I saw how much my kids loved buttery steamed cabbage when I first served it. They just love it! I think the salt and butter has something to do with that, but if it pleases their palate enough to eat a huge serving of this nutrient dense vegetable, I’m game! This is a perfect side dish to my Hearty Not-Fried Rice. Enjoy!
Buttery Steamed Red Cabbage
- 4 Cups Red Cabbage half of a medium head
- 3 tablespoons Butter
- 3/4 teaspoon salt
- Cut a medium head of red cabbage in half. Put one half back in the fridge for later. Remove and discard the outer leaves.
- Cut the cabbage in half once more and cut out the thick, white core inside. Chop into 1-inch pieces.
- Meanwhile, bring a large sauce pan of water to boil. Once boiling, add cabbage and cook for about 8 minutes until tender.
- Drain water. It will be a pretty purple color which can stain clothing, so be sure to wear an apron. Mix in salt and butter and serve warm.