braised cabbage with spicy croutons

2 Tablespoons olive oil
1 Tablespoon butter
1/3 of a 12-oz. baguette, torn into coarse croutons (2 cups)
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper
1 small head green cabbage, cut in 6 wedges
1/2 cup water
snipped fresh parsley
lemon wedges

1. In a very large skillet 1 Tablespoon olive oil and the butter over medium-high. Add bread, garlic powder, and crushed red pepper. Cook and stir 3 to 5 minutes until golden brown. Remove croutons from skillet with slotted spoon and cool in a single layer on paper towels.
2. Add cabbage to skillet, overlapping wedges, if needed. Season with salt and black pepper. Add water; bring to boiling. Reduce heat and simmer, covered, 15 minutes or until tender.
3. Place cabbage on platter; drizzle with remaining olive oil. Serve topped with croutons and parsley and with lemon wedges.

Makes 6 to 8 servings.
Source: Better Homes and Gardens magazine