Shred, Head, Butter and Bread

Name: Shred, Head, Butter and Bread
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1/2 stick unsalted butter; 1/2 cup pulverized, seasoned croutons; 2 pinches dry mustard; 1 teaspoon caraway seeds; 1 small head cabbage, shredded; 1 tablespoon kosher salt; 1 tablespoon sugar

Recipe courtesy of Alton Brown

Show: Good Eats

Episode: Head Games

Shred, Head, Butter and Bread

0 Reviews

Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

175

Total Fat

12

Saturated Fat

7

Carbohydrates

17

Dietary Fiber

5

Sugar

9

Protein

3

Cholesterol

30

Sodium

465

Total: 30 min
Prep: 20 min
Cook: 10 min

Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

175

Total Fat

12

Saturated Fat

7

Carbohydrates

17

Dietary Fiber

5

Sugar

9

Protein

3

Cholesterol

30

Sodium

465

Total: 30 min
Prep: 20 min
Cook: 10 min

Ingredients

1/2 stick unsalted butter

1/2 cup pulverized, seasoned croutons

2 pinches dry mustard

1 teaspoon caraway seeds

1 small head cabbage, shredded

1 tablespoon kosher salt

1 tablespoon sugar

Directions

Fill your largest pot 3/4 full with water and bring to a boil on high heat. Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan. Add the salt and sugar to the boiling water and cook until dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly. Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.;