Panned Cabbage

15 min · Serves 4

Based on a recipe from Creative Vegetable Cookery North Dakota State University Extension Service, via USDA MyPlate Kitchen

What goes in

• 7.4 mlbutter
• 1 cupcabbage
• 0.6 mlsalt
• black pepper (optional)
• 29.6 mlwater
• 14.8 mllemon juice

How to cook it

1. Melt the butter in a heavy saucepan or skillet set over low heat.
2. Toss in the shredded cabbage, season with salt and black pepper, and pour in the water.
3. Place a tight lid on the skillet to trap the steam.
4. Cook gently over low heat for 6 to 8 minutes until tender, giving it an occasional stir so the cabbage does not stick.
5. Stir in the lemon juice and dish it up.

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