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Steamed Cabbage Quarters With Dijon Butter Drizzle

4 servings

• 1 small head of cabbage (about 11/4 pounds)
• 3 tablespoons butter
• 1 tablespoon Dijon mustard
• Salt and black pepper, to taste

Place about 1 inch of water (about 3 cups) in a 2-quart or larger saucepan, cover, and bring it to a boil over high heat. Meanwhile, remove the tough outer leaves of the cabbage and cut the cabbage into quarters. Cut away and discard the tough core from the cabbage pieces.

When the water boils, place the cabbage pieces in the pan, cover it, and cook until the cabbage is crisp-tender, about 6 to 8 minutes. (Do not overcook.)

Meanwhile, place the butter in a microwave-safe bowl or glass measure and microwave, covered with a paper towel, on high, just until the butter melts, about 1 minute. Remove the bowl from the microwave and whisk in the Dijon mustard. Set aside.

When the cabbage is done, remove the pan from the heat and pour the cabbage into a colander to drain well. Shake the colander to remove as much water as possible. Place the cabbage on serving plates and drizzle with the Dijon butter mixture. Sprinkle the cabbage with salt and pepper to taste, and serve.

Note: If you can find only a large cabbage head, either cut it in eighths or use only half of the cabbage. Store the remainder covered in plastic for up to a week in the refrigerator.

Start to finish: less than 15 minutes

Per serving: 111 calories (67 percent from fat), 9 g fat (5 g saturated), 23 mg cholesterol, 2 g protein, 8 g carbohydrates, 3 g dietary fiber, 166 mg sodium.

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