Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Braised White Cabbage
Getting reviews...
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 221
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 3 g
- Cholesterol
- 41 mg
- Sodium
- 620 mg
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 221
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 3 g
- Cholesterol
- 41 mg
- Sodium
- 620 mg
Ingredients
Directions
- Preheat oven to 450 degrees F. Cut cabbage into quarters, remove core, and shred finely.
- Place wine and bay leaves in a large heavy saucepan. Bring to a boil and reduce by half. Add cabbage, salt, and pepper, and bring back to a boil. Cover with a tight fitting lid and transfer to oven. Bake 30 to 35 minutes, until cabbage is thoroughly limp. Check pot after about 15 minutes and stir down cabbage.
- Break butter into small pieces and stir into warm cabbage. Adjust seasonings and serve immediately or reheat in a 350 degree F oven 15 minutes.
