This is my standard winter vegetable side, which is so simple, comforting, and savory-sweet that I make it at least once a week during the cold months.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Heat the butter and olive oil in a large saucepan or Dutch oven over medium-high heat until sizzling hot (see Know-how, page 100). Place the cabbage in the saucepan, cut side down, and cook for 3 to 4 minutes, until golden brown.
Step 2
Pour the broth over the cabbage and sprinkle with the salt, black pepper to taste, and red pepper flakes. Cover and bring the liquid to a low boil over medium heat. Reduce the heat to a simmer and cook for about 15 minutes, until the cabbage is tender and most of the broth has evaporated. Remove from the heat and serve warm.
On the Side
Step 3
Braised Cabbage’s mild sweetness makes it a natural partner for chicken and beef dishes, such as Brown Bag Chicken (page 136), Grilled and Roasted Fillet of Beef with Crispy Roasted Shallots (page 193), and Beer-Barbecued Brisket (page 194).
Sara’s Swaps
Step 4
With the addition of carrots, potatoes, and onions, this simple dish becomes a meal in and of itself—a sort of vegetable pot-au-feu. For this variation, sauté the onions, carrots, and cabbage until tender before adding the potatoes and broth. You may need to add a little more broth. Cook until the potatoes are just tender and serve warm over Carolina Gold Rice (page 215) or, for a heartier supper, in place of the roasted vegetables with Foster Family’s Pot Roast (page 199).
