Shred, Head, Butter and Bread

Fill a large pot with water and bring to a boil on high heat.

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.

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.

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.

Recipe slightly adapted from Alton Brown on foodnetwork.com.