15 mins
Peppered Cabbage
Recipe by Graham
This recipe is so easy to do that even my Cousin Vinny can't make a mess of it (and he can mess up even the easiest task)!
There are several different varieties of cabbage. The best for cooking is the 'common' white cabbage (is it called white because it's pale green???). Many shops are prepared to divide these into two and sell a half cabbage if the whole is too big. Sadly, boiled cabbage has a fearsome reputation for causing unwanted after-effects! This need not happen if you cook it using Meester Graham's methods.
If you feel that it's really too easy to have a recipe for boiled cabbage, please read my introduction. There, I say that the only assumptions I have made about you, the visitor to NeedaRecipe.com, is that you know what an egg is, and that you can tell the difference between the sharp end of a knife and the blunt end! Because of this, you may find some of the recipes a little elementary. If this is the case, don't worry because it means that you have a head start on some of your fellow site visitors. Even visitors who have some basic culinary skills will find that this site contains plenty of useful ideas and short cuts that they have not come across before.
Pepper Chicken Chettinad 
Peppered Steak Ingredients for Peppered Cabbage
Currently displaying quantities in US Imperial Measurements
How to Cook Peppered Cabbage
- Slice the cabbage thinly (removing any heavy stalk) and chop into small pieces. Place in a pan of boiling, salted water. Meanwhile boil a kettle of water. After 5 minutes, drain off the water from the pan and replace with boiling water from the kettle. Add salt and cook for a further 5-6 minutes.
- Drain well in a colander then add several small pats of butter and plenty of freshly-ground pepper. Serve immediately.
GRAHAM'S HOT TIP:
Be sure to change the water during cooking. The food will taste better and will not leave you feeling like a gas balloon!
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