Boiled cabbage with butter and sauce

1 serving


Heads of white cabbage are cleaned from grubs, coarse leaves and cuttings, cut into cubes, put into hot salted water, brought to a boil and boiled until cooked in a closed dish at low boiling. The finished cabbage is thrown onto a sieve so that the glass is water. When served, cabbage is watered with melted butter. Cauliflower removed from the leaves is poured with salted water to remove the caterpillars, then washed, placed in boiling, slightly salted water and boiled.