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Recipe compliments of www.ITISAKEEPER.com
Braised Cabbage
Braised Cabbage turns ordinary, humble cabbage into a tender and savory side. Try the best cabbage seasoned with salt and pepper, and just a tab of butter.
Equipment
- Sharp Knife
- Large skillet with lid
Ingredients
- ½ head Cabbage, cored and cut into ¼-inch slices
- 2 tablespoons Butter
- ½ Onion, cut into ¼-inch slices
- 1 cup Water
- 1 tablespoon White vinegar
- 1 tablespoon White sugar
- 2 teaspoons Caraway seeds
- 1 teaspoon Salt
Instructions
- Cut the cabbage in half and then cut out the core, discarding.
- Slice the cabbage into ¼ inch slices.
- Place a skillet over medium heat, then add the butter.
- Once the butter is melted, add the cabbage. Stir occasionally for 2 minutes, then add the onions and cook until onions are translucent, about 5 minutes.
- Add water to the skillet, followed by the vinegar, sugar, carraway seeds and salt.
- Once the water is simmering, cover the skillet and reduce heat to low.
- Cook, stirring occasionally, for 20 to 25 minutes until cabbage is tender.
Christina's Notes
- Don't Overcrowd the Pan: If braising on the stovetop, use a large enough pot so the cabbage can cook evenly.
- Start with Sautéing Aromatics: Sautéing onions and garlic in the fat before adding the cabbage builds a flavorful base.
- Deglaze the Pan (Optional): If you sautéed aromatics and there are browned bits on the bottom of the pan, deglaze with a little wine or broth before adding the cabbage.
- Cover the Pot: A tight-fitting lid helps trap moisture and ensures even cooking.
- Stir Occasionally: Stirring helps prevent sticking and ensures all the cabbage is exposed to the liquid and flavors.
- Taste and Adjust Seasoning: Season throughout the cooking process to build layers of flavor.