Braised Cabbage

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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.

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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.

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Really simple and delicious.

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I thought this was a great and flavorful way to eat cabbage. At the end, though, I used only 1 TBS butter and a little drizzle of olive oil with no salt at the end, only pepper.

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I can't believe that cabbage could taste this good! Totally easy and delicious!

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Made it for St. Pattys Day. Simple but perfect!

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Unable to pick up the Braised cabbage receipe Please post it on the review, anyone Pleaseeeeeeeeeeee
Bob from NC and NY

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Very healthy way to make cabbage! The flavor is boosted by just a few minor ingredients like the chives, salt, and butter. I love this recipe and will try variations in the future.

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The cabbage was delicious and so easy to make. It pairs nicely with the pork and apples. My kids loved it and now request it on a regular basis. Who knew cabbage could be so tasty??

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We had this for dinner and as most people are saying...delicious. The cabbage did not go over as well as the pork and apples. My husband suggested that we make the recipes again with a single exception...we sliced the cabbage the same way as used to make coleslaw. We put the sliced cabbage in a collander, dropped it into boiling water for 1 to 1.5 minutes. We then put sliced cabbage in a lettuce spinner to remove water then immediately put on the "dressing". The second attempt...using "slaw slices"...it was devoured by all !