Prep 5 mins
Cook 20 mins
Once upon a time, my husband told me that he didn't like cooked cabbage. "Ah ha," I thought, "a challenge!" So I made a dish based on my "Simmered Leeks" recipe that works so well, and -- let's just put it this way: he changed his mind. He loves it when I make simmered cabbage! A very simple and tasty way to use this much-maligned veggie.
- 1⁄2 head cabbage, chopped into approx 1 inch squares or pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon fresh ground pepper, to taste
- 1 cup chicken broth or 1 cup vegetable broth (I prefer it with the chicken)
- 3 tablespoons dry sherry (optional)
- Heat oil and butter in large heavy and wide saucepan or saute pan; add cabbage, salt, pepper, and stir over low heat for 5 minutes.
- Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until cabbage is tender.
- Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn).
- Taste and adjust seasoning, serve hot.
This was amazing as a St. Patty's Day side dish with corned beef! I didn't have any sherry on hand unfortunately, but I'm sure it would only make it better. Great recipe!
This was awesome! I just made it for the 2nd time and my wife and even our 7-year-old son loves it! It has become a family favorite! Next time I might try a vegetable broth recipe from Dr. Weil's book instead of the chicken broth.