bonnie's cabbage cartier

How To Make bonnie's cabbage cartier

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  Step 1
  CHOOSE YOUR CABBAGE 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.
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  Step 2
  BOIL YOUR CABBAGE 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.
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  Step 3
  CORE THE CABBAGE 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.
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  Step 4
  DRAIN THE CABBAGE 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.
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  Step 5
  QUARTER THE CABBAGE Remove the drained cabbage to the cutting board and quarter it with a sharp knife.
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  Step 6
  SEASONING AND SERVING Take a deep skillet and put it on medium heat. Melt 4 tablespoons of butter in the skillet, add the curry and the paprika. Stir until mixed well, then carefully add the cabbage wedges to the skillet, turning them over and over until they soak up all the butter and seasoning on all sides of the cabbage. Salt to taste. Serve immediately. Enjoy!
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