Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Side Dish, Vegetables

Shred, Head, Butter and Bread

Source: Alton Brown
GOOD EATS with Alton Brown - (Show # EA-1C10) - from the TV FOOD NETWORK

Servings: 4

Preparation Time: 20 minutes
Start to Finish Time: 30 minutes


  • 1/2 stick unsalted butter
  • 1/2 cup pulverized seasoned croutons
  • 2 pinches dry mustard
  • 1 teaspoon caraway seeds
  • 1 small head of cabbage, shredded
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar


  1. Fill your largest pot 3/4 full with water and bring to a boil on high heat.
  2. 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.
  3. 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.
  4. Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water.
  5. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.

Copyright: Copyright 2012 Television Food Network G.P.

Per Serving (excluding unknown items): 228 Calories; 13g Fat (47.0% calories from fat); 6g Protein; 26g Carbohydrate; 6g Dietary Fiber; 31mg Cholesterol; 1850mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

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