Side Dishes/ Vegan/ Vegetables

Braised Cabbage

Oh dear. My farm share included a head of cabbage, the most detested vegetable of my youth. I try to keep an open mind about most things, but cabbage isn’t among them. I contemplated composting the lovely pale green, oblong vegetable (I’d always thought cabbages were round), but frugality got the better of me. So, dear reader, I braised it.

Braised cabbage is a surprisingly tender, delicious dish. Those fibrous leaves of cabbage wilt and turn soft during the braising process and absorb delectable flavor. I braised my cute little head of cabbage with fresh herbs, a touch of vinegar and vegetable broth. It was fabulous, and disappeared a few moments after I’d finished cooking it. No one could eat only one bite.

Obviously, fresh cabbage direct from the farm is a wee bit different from those hard green orbs from God Knows Where you find in the supermarket. It’s obvious to me, at least. This cabbage was frighteningly good, a goodness that mocked my previous disdain for this humble vegetable.

If you don’t have access to a farmer’s market or farm share, you might try this recipe with store-bought cabbage, but I cannot guarantee the results. It might be great, it might not. I don’t buy cabbage almost ever (unless I want red cabbage to decorate a salad) because of the aforementioned unpleasant culinary association with this vegetable.

If you do have a farmer’s market or farm stand selling cabbage, go for it! Slice the cabbage, sauté it with red onions in a deep casserole until all are wilted, then braise it with fresh basil and vegetable broth. Chicken broth would also work well, but I like keeping this dish vegan for a fresher flavor.

Serve immediately, and watch it disappear.

Springhouse Turtle

Braised Cabbage

By Springhouse Turtle Serves: 4
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes

Braise farm-fresh cabbage with red onions and basil to infuse this humble vegetable with scrumptious, rich flavor.

Ingredients

  • 1 tablespoon coconut oil
  • 1 tablespoon olive oil
  • 1 large red onion, chopped
  • 1 medium head of cabbage, sliced into 1/4" slices
  • 3/4 teaspoon pink salt
  • 1/4 teaspoon pepper
  • 2 tablespoons fresh basil, sliced into thin ribbons.
  • 1 tablespoon apple cider vinegar
  • 1/2 cup vegetable broth

Instructions

1

In a large saucepan with a lid, heat the oils over medium-high heat until they shimmer.

2

Add the onion, and sauté for 2 minutes.

3

Add the cabbage, and sauté for 2 more minutes.

4

Stir in the salt and pepper, apple cider vinegar, 1 tablespoon basil and the vegetable broth.

5

Bring to a boil, then turn the heat down to a slow simmer.

6

Cover, and braise for 15-25 minutes, stirring occasionally, until all liquid is absorbed and the cabbage is soft.

7

Watch carefully, and add an extra teaspoon or two of vegetable broth if needed.

8

Toss with the remaining fresh basil, and serve immediately.

Braise the onion and cabbage, covered, in broth until the vegetables are soft.

Serve immediately tossed with fresh basil.

Springhouse Turtle

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