Savoy Cabbage, Flemish Style (Savooikool Op Z'N Vlaams)(Chou De Savoy A La Flamande)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 medium savoy cabbage salt to taste 6 tablespoons (3/4 stick) unsalted butter
freshly ground black pepper to taste pinch of freshly grated nutmeg



1 Remove and discard the tough outer leaves of the cabbage. Cut the cabbage into 8 wedges. Do not remove the core.
2 Bring a large pot of salted water to a boil. Add the cabbage wedges and cook, uncovered, for 10 minutes. Drain and refresh the cabbage under cold running water. At this point you may, if you wish, remove the core from each cabbage wedge, leaving the wedge intact.
3 Melt the butter in a large skillet until it is foamy and starting to turn a lovely nut-brown color. Watch carefully to prevent the butter from burning. Add the cabbage wedges and saute in the browned butter for about 1 minute per side. Season with salt, pepper, and nutmeg.
4 Serve immediately.

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