Cabbage is one of our favorite veggies even among my toddler grandchildren. Studies have shown cabbage to be anti inflammatory in the body. Plus, it is low calorie and good for the waistline. I wanted to create a tasty cabbage recipe that was easy to fix and that tasted good even when cold (so it could be used as a snack too). Hope you enjoy!
1Wash cabbage and cut into fine strips with a knife on a cutting board. Don't chop too small. (If you prefer to shred it in a food processor that is fine. But a knife is so much easier and there is less to clean up.
2Sprinkle Butt Rub over the cabbage and place in a 5 quart pot. Add more or less of the seasoning to suit your taste. Sprinkle with pepper as desired.
3Peel and chop onion and add to cabbage in pot. Stir in the water, Better Than Bouillon, honey mustard, and celery seed. Bring to a boil on medium to medium high heat. Simmer gently for 10 minutes, covered. (Don't overcook your cabbage).
4Stir in pimento and remove from heat. Using a slotted spoon, put the cooked cabbage on a platter or plate.
5Sprinkle cheese over cabbage and gently toss together.
6The Balsamic Vinegar is optional. I used a light, lemon flavored Balsamic Vinegar and it was delicious! You can sprinkle it on before serving or allow everyone at the table to add it as they desire.
This can be served as a simple vegetable side dish, or you can serve it over an open faced sandwich.
7Another way to enjoy Cabbage 'n Pimento Cheese is chilled with added optional peanuts. It makes a delicious salad or snack.