Cabbage Shred Head Butter and Bread

This is from Alton Brown on Food TV's Good Eats.  This is really a good recipe.  I like cabbage but never really worked with it.  I tried this simple recipe from AB and started making it all the time.  I eat the whole thing at a sitting.  To me, the key is the caraway seeds - it seems like usually they overwhelm a dish but this recipe has just the right amount to lightly flavor it. 


1/2 stick unsalted butter
1/2 cup pulverized seasoned croutons (buy them in the store and crush them in a bag with a rolling pin)
2 pinches dry mustard
1 teaspoon caraway seeds
1 small head cabbage, shredded
1 tablespoon kosher salt
1 tablespoon sugar

Fill your largest pot 3/4 full with water and bring to a boil on high heat.

Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan.  

Add the salt and sugar to the boiling water and cook until dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly.

Drain the cabbage in the bowl of a salad spinner or colander. Spin the cabbage to remove any excess water. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.