Shred, Head, Butter And Bread – a delicious recipe with Butter, Croutons, Mustard, Sugar, Salt, head. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Fill a large pot with water and bring to a boil on high heat.
2
Melt the butter and heat crushed croutons in a skillet over medium heat. Add the dry mustard and stir together. Continue cooking until the butter starts to brown and smells nutty. Remove from the heat and set aside.
3
Add the sugar and salt into the boiling water. Stir around until it's dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly.
4
Scoop the cabbage into a salad spinner and spin to remove excess water. Place cabbage into a serving bowl. Add the butter-crumb dressing and toss to coat thoroughly. Enjoy right away while it's still warm.
5
Recipe slightly adapted from Alton Brown on foodnetwork.com.
149
kcal
Calories
13
g
Fat
7
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 sticks Unsalted Butter, 1/2 cups Croutons, Crushed (Any Flavor You Like), 2 pinches Dry Mustard, 1 Tablespoon Sugar, and more.
Yes, Shred, Head, Butter And Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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