Total Time
25mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn).
  4. Taste and adjust seasoning, serve hot.
Most Helpful

5 5

Excellent!

5 5

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!

5 5

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.