Sauteed Cabbage (Serves 6)
Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Photo: James Merrell
1 small head of white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Fleur de sel to taste (optional)
Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
Melt the butter in a large sauté pan or heavy-bottomed pot over medium-high heat. Add the cabbage, kosher salt, and pepper and sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Finish with another sprinkling of kosher salt or fleur de sel. Serve hot.