"Anthony Ewell" > wrote in message
...
> Hi All,
>
> I just brought home the most gorgeous head of organic
> cabbage from the store. Now, I am not picky about my
> cabbage: I just boil it with with a little salt, then
> serve with butter. Looking at this head, I am starting
> to wonder if I am missing a better way to cook and/or
> season it. (I am feeling brave!)
>
> Anyone have any favorite ways to prepare cabbage?
> (please no season mixes, unless you have the recipe
> to the mix.) Also, bear in mind that I am an amateur,
> so please not so complicated!
>
> Many thanks,
> --Tony
000000000000000000000000

Let's see... boiled, steamed, and Colcannon!

Colcannon

3-4 med. potatoes, peeled and cut in quarters
2 T milk or light cream
1/4 t salt
1/8 t pepper
2 c chopped cabbage
2 T butter or margarine
1/4 c chopped onions
2 T butter (for frying)
Crumbled Bacon

Cook potatoes in boiling water till tender; drain, reserving water.

Place in a large bowl. Mash with hand masher till well-mashed. (I find the
electric mixer makes it too gooey). Add milk, salt and pepper and beat till
fluffy.
In the same saucepan as potatoes were cooked in, cook cabbage in reserved
potato water for 6 to 8 minutes, until tender. Drain.

Meanwhile, melt 2 tbsp. butter in frying pan and saute onion until tender.
Add mashed potato and cooked cabbage to the onion. Heat throughly, stirring
constantly. Place in a heated serving dish. Serve hot, topped with butter.

Note: Bacon added just before serving is nice, too.