CABBAGE CARTIER -- BONNIE'S
The photo is my own.
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- small tight head of cabbage
- stock pot with enough water to cover cabbage
- tablespoons real butter
- level teaspoon curry powder
- teaspoon paprika
- salt to taste
Make sure you choose a small, tight head of cabbage. New cabbage is better. The photo will give you an idea of the size used.
Put the stock pot on high heat with enough water to cover the cabbage. When it comes to a rolling boil, carefully drop the head of cabbage in the water. Set the timer for 30 minutes.
Using a hand colander to pick up the cabbage, remove it to a cutting board but leave it in the colander. Roll the cabbage head until you can see the core. Using a sharp knife, cut out the core and discard, and return the cabbage to the pot of boiling water and cook just until tender, about 15 minutes.
Turn off the burner, but leave the cabbage in the colander over the hot water. It must drain at least 30 minutes to remove all excess water or it dilutes the seasoning. Poke a few holes around where the core was removed with a paring knife, roll the cabbage in the colander so it is core side down to drain. Cover loosely with a piece of tin foil to keep it warm.