Originally Posted by Chef Maloney
simple PEPPERED CABBAGE
1/2 head Cabbage (any) chopped large
3 Tblsp. Butter
Salt to Taste
Fresh Ground Black Pepper to Taste
3 - 4 Tblsp. SourCream
Heat the Butter in a Dutch Oven or large skillet w/Lid (or use foiL)
ADD the Cabbage.
Salt & Pepper to Taste (a little extra pepper is good in this, but don't over-do)
COVER & Heat, once the butter is melted, toss it up a little to combine.
SIMMER VERY LOW for 20 - 30 minutes, stir occasionally, until Cabbage is Tender.
STIR-IN the Sour Cream.
simmering very low-slow, will the cabbage soften without caramelizing as it sautes (slowly) in butter? are we going for soft or browned cabbage? i/ve never had my cabbage with sour cream before, should be good that way, though.
and i'm with jaques pepin--i like black pepper better than white pepper, regardless of the color or nature of the food being prepared.