Photo: Braised Cabbage Recipe
Ingredients
- 1 tablespoon vinegar, such as cider, white wine or even sherry
- 1 large head Savoy cabbage, quartered, cored, leaves separated and torn into large pieces
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 bunch fresh chives, chopped
- Salt and freshly ground black pepper
Directions
Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like the sea. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don't overcook it - it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste.
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By dr neave
on January 24, 2013
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Why is this recipe called braised cabbage? There is no actual braising involved (low temperature oven, braising liquid, long cooking time, addition of aromatics and/or preserved pork products. No doubt delicious, but it ain't braised.
By erinjane27
zelienople, PA
on August 26, 2012
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I won't be keeping this recipe. I used a regular head of green cabbage, so it required a much longer cooking time. It just was too bland for me. I need more flavor than butter, dill, and chive I suppose. Still, it was not bad.
By bfstark
on January 28, 2012
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Really simple and delicious.
Read all 21 reviews