31 October 2010


Lately the Hanlin household has been a little obsessed with cabbage. I randomly bought some purple cabbage the other week and now it is a staple. Here's how we make it...

1/2-1 head of cabbage (depending on how large the head is)
1 stick of butter
salt to taste

1. Cut head of lettuce in half. Cut out core if it is large or seems like it would be really tough.
2. Cut lettuce into strips widthwise.
3. Saute in butter until soft.
4. Season with salt, if desired.

Easy as pie!

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