Buttery Cabbage with Dill
- 4 tablespoons butter, divided
- 1 pound Savoy Cabbage, cut in half, cored, thinly sliced lengthwise
- ¼ pound carrots, cut into matchsticks
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt
- 3 tablespoons chopped fresh dill
- Heat a large skillet over medium-high heat. Add 2 tablespoons butter. Once melted, add the cabbage, carrots, pepper, and salt. Stir well. Cover and reduce heat to medium. Simmer for 5 minutes.
- Add the remaining butter and the dill. Cook for 1-2 minutes, until the butter is melted. Stir well. Serve.
Serves 4
Savoy cabbage is more tender than standard green cabbage and I like the crinkliness. That being said, the recipe works fine with plain old green cabbage too.
This recipe is being shared in Meat Free Mondays, Allergy Free Wednesday, and Gluten Free Fridays.
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