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.
Braise farm-fresh cabbage with red onions and basil to infuse this humble vegetable with scrumptious, rich flavor.
- 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
In a large saucepan with a lid, heat the oils over medium-high heat until they shimmer.
Add the onion, and sauté for 2 minutes.
Add the cabbage, and sauté for 2 more minutes.
Stir in the salt and pepper, apple cider vinegar, 1 tablespoon basil and the vegetable broth.
Bring to a boil, then turn the heat down to a slow simmer.
Cover, and braise for 15-25 minutes, stirring occasionally, until all liquid is absorbed and the cabbage is soft.
Watch carefully, and add an extra teaspoon or two of vegetable broth if needed.
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.