Master Recipe
Braised Cabbage
serves four
NOTE: This
recipe uses about six cups of shredded
cabbage.
1 tablespoon unsalted butter
1 tablespoon chicken stock or low-sodium canned broth
1/2 large head green cabbage (about 11/2 pounds), cored and cut into 1/4-inch shreds (see figures 4, 5, 6)
1/4 teaspoon dried thyme
1 tablespoon minced fresh parsley leaves
Salt and ground black pepper
INSTRUCTIONS:
Heat butter in large skillet over medium heat. Add stock, then cabbage and thyme. Bring to simmer; cover and continue to simmer, stirring occasionally, until cabbage is wilted but still bright green, 7 to 9 minutes. Sprinkle with parsley and season with salt and pepper to taste. Serve immediately.
VARIATIONS:
Cream-Braised Cabbage with Lemon and Shallots
Follow Master Recipe, replacing butter and chicken stock with 1/4 cup heavy cream, 1 teaspoon lemon juice, and 1 small minced shallot. Omit thyme and parsley.
Braised Cabbage with Bacon and Onion
Fry 4 strips bacon in large skillet over medium heat until crisp, about 5 minutes. Remove bacon from pan with slotted spoon and drain on paper towels. Pour off all but 1 tablespoon bacon drippings. Add 1/2 small onion, minced, to drippings, and sauté until slightly colored, 11/2 minutes. Proceed with Master Recipe, omitting butter. Crumble bacon over cooked cabbage and serve.
Braised Cabbage with Caraway and Mustard
Follow Master Recipe, replacing stock with 1 tablespoon apple juice and 1/2 teaspoon Dijon mustard and substituting 1 tablespoon caraway seeds for parsley.