Remove outer leaves of medium-sized cabbage head.

Put on cutting board and cut in half, storing one half for Cole Slaw (page 168) the next day.

Turn flat side down and cut in half again.

Then cut each piece in half, giving you four wedges.

Cook, covered, in 1/2 to 1 inch boiling salted water, bringing water to a rolling boil then turning heat low and cooking about 15 minutes, until tender.

Prick with a fork to test.

Drain off extra cooking water and add 1 tablespoon butter. Turn wedges so they are all buttered.

Serve a wedge to each person. Sprinkle with paprika for color.

4 servings.

Cabbage Wedgies 493This is how you cut the cabbage in wedges.

This is how you cut the cabbage in wedges.