Monday, July 23, 2012

Martin's Butter Steamed Cabbage

I've been in Copenhagen after teaching and learned a new technique for steaming cabbage that is very simple and incredibly good.  I'm not sure why this technique works so well, but it makes the cabbage really silky, full of flavor and really attractive on the plate.  The secret is to use butter in the steaming liquid and a lot of salt.  And, remember not to cook it too long - only 6 minutes max.  The kind of cabbage used was a pointy at the top and is called Summer Cabbage. It's more tender than the round kind. It's important to cut it into 4 to 6 lengthwise pieces and when served on a plate, makes a beautiful accompaniment on the side of the main dish. It looks very elegant, but does require a knife and fork. Don't forget to put the sauce on top as you serve it as that is the best part!

Martin's Butter Steamed Cabbage

4 Tablespoons Butter
2 teaspoons of salt
1 cup of water
1 Summer Cabbage cut into 4 -6 lengthwise pieces, outermost leaves removed and the very bottom of stem cut off

In a large saute pan with a lid, bring the water, butter and salt to a boil.  Add cabbage and cover.  Steam for no more than 6 minutes.  Remove lid, put on individual plates and ladle sauce over the cabbage.

Five Element Analysis

Cabbage belongs to the Earth family so that element is covered and summer cabbage.  The steaming method is very Watery and the butter and salt add even more so that element is fully represented.  Serve this dish as accompaniment to a meal that has Wood, Fire and Metal foods to create balance.  

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