bonnie's cabbage cartier
(2 ratings)
This recipe is is well over a hundred years old. I am told that it originated in Canada by a French cook. It is different in preparation and seasoning of any cabbage dish I have ever made. It is delicious served with any meat or poultry, but we especially like it with corned beef. Enjoy! The photo is my own.
(2 ratings)
yield
4 (allow 30 minutes drain time)
prep time
45 Min
cook time
10 Min
method
Stove Top
Ingredients For bonnie's cabbage cartier
- CABBAGE PREPARATION
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1small tight head of cabbage
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1stock pot with enough water to cover cabbage
- SEASONED BUTTER
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4tablespoons real butter
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1level teaspoon curry powder
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1/4teaspoon paprika
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salt to taste
How To Make bonnie's cabbage cartier
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1CHOOSE 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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2BOIL 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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3CORE 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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4DRAIN 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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5QUARTER THE CABBAGE Remove the drained cabbage to the cutting board and quarter it with a sharp knife.
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6SEASONING 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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