Sauteed Cabbage In Tarragon Butter |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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SAUTÉED CABBAGE IN TARRAGON BUTTER This recipe came from an Estate sale. I obtained it when I purchased the family collection from the Fester Estate in Garland, Texas in 1996. Ingredients:
3 tablespoons tarragon butter |
6 cups shredded cabbage |
1/2 cup stock |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
tarragon butter |
2 tablespoons dry white wine |
8 tablespoons unsalted butter at room temperature |
2 tablespoons chopped fresh tarragon |
juice of 1/2 fresh lime |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat butter in large heavy skillet then add cabbage and stir to coat.
2. Moisten with stock and season with salt and pepper.
3. Cook uncovered over low heat 30 minutes stirring occasionally and adding liquid if dry.
4. To make butter bring wine to boil then reduce heat to low and add 2 tablespoons butter.
5. Immediately start whisking and continue to whisk until butter has blended smoothly into liquid.
6. Add remaining butter in 2 tablespoon pieces whisking after each addition until smooth.
7. Do not allow to boil then after last addition of butter add tarragon with lime juice.
8. Season with salt and pepper then serve immediately.
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