Boiling Red Cabbage
Prepare the cabbage. Rinse the head of red cabbage under cold, running water. Pat the cabbage dry with a paper towel. Slice the cabbage into small wedges using a knife.
Cook the cabbage. Fill a large stockpot halfway with water. Add 1 tsp. (5 ml) of salt per 1 qt. (.95 liter) of water. Add the cabbage wedges. Bring the water to a boil and reduce the heat to medium. Boil the cabbage for 1 hour, uncovered, until it is tender when pierced with a fork. Pour off half of the liquid and add butter and salt to taste.
Sautéing Red Cabbage
Prepare the cabbage. Rinse the cabbage under cold, running water. Pull off the outer leaves and cut off the bottom of the cabbage with a knife. Cut half of the cabbage into thin slices.
Cook the cabbage. Heat a skillet on the stove over medium high heat. Add 2 tbsp. (30 ml) of extra virgin olive oil. Add 1 small onion, chopped. Add the cabbage, stir, and sauté it for 3 to 5 minutes until it wilts. Add 1/3 cup (78.8 ml) of apple cider vinegar to the skillet. Sprinkle 2 tbsp. (30 ml) of sugar over the cabbage and stir it. Season the mixture with 1 tsp. (5 ml) of mustard seed, and salt and pepper to taste. Cook for an additional 10 minutes before serving.
Slow Simmering Red Cabbage
Prepare the cabbage. Rinse the cabbage under cold, running water. Pat the cabbage dry with a paper towel. Cut the cabbage into 6 wedges using a knife.
Cook the cabbage. Add ⁄2 inch (1.3 cm) of water to a skillet. Bring the water to a boil. Add the cabbage wedges and 1/2 tsp. (2.5 ml) of salt. Reduce the heat to a simmer, cover the skillet, and cook the cabbage for 8 to 10 minutes. Turn the wedges of cabbage and continue to cook them for another 8 to 10 minutes. Pour off any water and return the cabbage to the stove, allowing all of the moisture to evaporate. Add 3 to 4 tbsp. (44 ml to 51 ml) of melted butter. Salt and pepper to taste.
Finished.
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