Pointed Cabbage with Butter and Breadcrumbs

For the pointed cabbage with butter and breadcrumbs, first clean the pointed cabbage, remove outer leaves if necessary and quarter the cabbage head.

In a large pot, bring plenty of salted water to a boil with a pinch of caraway seeds. Put in pointed cabbage and boil until tender.

In the meantime, melt butter in a pan. Add breadcrumbs and toast until golden brown, stirring repeatedly. Season generously with salt and pepper.

Lift out cabbage quarters, drain well and arrange. Sprinkle with the golden roasted breadcrumbs.

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