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Manchester white cabbage
1 serving
Cabbage head is cut and boiled in salted water to complete readiness after removing the grub. Then, placing the cabbage between two plates, the water is squeezed out of it, cut into checkers, salted, peppered and generously watered with melted butter.
Cabbage head is cut and boiled in salted water to complete readiness after removing the grub. Then, placing the cabbage between two plates, the water is squeezed out of it, cut into checkers, salted, peppered and generously watered with melted butter.
butter - 15 g, white cabbage - 250 g, salt to taste, pepper to taste
