Savory Cabbage Wedges
1 small head cabbage
2 Frieda’s Bay Leaves
4 tablespoons butter or margarine
1 Frieda’s Shallot, peeled and thinly sliced
1 tablespoon chopped parsley
1 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
Core cabbage. Cut into six wedges. Place cabbage wedges in a Dutch oven with about 1 1/2 cups water and the Bay Leaves. Cover and bring to boiling. Uncover. Reduce heat and simmer 6 minutes. Cover and simmer about six minutes more or till nearly fork tender.
Meanwhile, melt butter in a small skillet. Add shallot. Cook 2 minutes over very low heat. Add remaining ingredients. Stir till blended and heat through. To serve cabbage. Drain wedges. Place on serving platter. Pour mustard butter mixture over cabbage. Serve.