Alma Lach

Chouée

Buttered Green Cabbage

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 (1 pound) head green cabbage
  • Salted water
  • ⅛

Method

  1. Cut cabbage in half. Lay cut side down on cutting board and cut into fine shreds, or cut fine on a slicer. Avoid the fat ribs in the cabbage leaves. Use only the green leafy parts.
  2. Separate the shreds and drop them into boiling, salted water. Cook about 5 minutes, or until tender. Lift out of the water with a slotted spoon and place in serving dish. Pour melt