Cream-Braised Cabbage
I’m not usually a huge fan of boiled cabbage but when it’s cooked well it’s delicious! And sometimes you need a bit of cabbage to celebrate St. Patrick’s day or to get some variety in your vegetables. This recipe is inspired by a similar one in The Complete Vegetarian Cookbook by America’s Test Kitchen.
Serves: 4
Time: 15 mins
Ingredients
- 1/2 head of cabbage (core cut out and sliced into thin strips)
- 1 shallot
- 1/3 cup heavy cream
- 2 tsp lemon juice
- Salt and pepper to taste
Method
- Prep the Veggies: Slice the cabbage into thin strips and dice the shallot.
- Heat the Base: In a large skillet over medium-high heat, heat the cream, shallot, and lemon juice.
- Simmer the Cabbage: Add the cabbage, toss to coat, and then cover and simmer for about 8-10 mins until the cabbage is wilted but still bright green.
- Season: Add salt and pepper to taste.
- Serve: Serve alongside corned beef and potatoes, or brats in buns, or any other favorite dish. Enjoy!