Shred, Head, Butter and Bread

1. 1

   Fill your largest pot 3/4 full with water and bring to a boil on high heat.

2. 2

   Melt the butter and croutons in a skillet.

3. 3

   Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty.

4. 4

   Remove the skillet from the heat, but leave dressing in the pan.

5. 5

   Add the salt and sugar to the boiling water and cook until dissolved.

6. 6

   Place the cabbage in the boiling water and cook for 2 minutes exactly.

7. 7

   Drain the cabbage in the bowl of the salad spinner or colander.

8. 8

   Spin the cabbage to remove any excess water.

9. 9

   Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.

* Per serving · 4 servings · Values may vary.