Tangy Braised Cabbage

"Posted for Zaar World Tour 2005. Yes, there are other braised cabbage recipes posted, but this not only looks different, it happens to be the lowest fat dish in a cookbook full of very high fat recipes. It also is a breeze to make and utterly delicious. I'm a sucker for caramelized anything. If you prefer a sweeter taste, add a bit more sugar. From a cookbook called The New Irish Table."
 
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photo by ANN N. photo by ANN N.
photo by ANN N.
photo by ANN N. photo by ANN N.
photo by *Parsley* photo by *Parsley*
photo by Rita1652 photo by Rita1652
Ready In:
15mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • In a heavy saucepan, heat the sunflower oil over medium heat.
  • Add the shallots, cabbage, horseradish, garlic and ginger and saute for 5 to 8 minutes, or until the cabbage starts to wilt.
  • Stir in the sugar and cook to caramelize the cabbage lightly.
  • Add the vinegar and lemon juice and stir to scrape up the browned bits from the bottom of the pan.
  • Season with salt and pepper and serve immediately.

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Reviews

  1. As horseradish addicts, hubby and I loved this. It's tasty and easy to make -- I used half a head of cabbage and the full amount of everything else. Two teenage exchange students weren't as keen, but what do they know?
     
  2. I know this sounds strange, especially for an Irish cabbage recipe, but I served this tonight with Spicy Chinese Pork Tenderloin (recipe #90325). It was fantastic and my DH even used the word - "pefect"! The only changes I made was to omit the horseradish and double the garlic, and use rice vinegar instead of the white wine vinegar. I only cooked for the minimum amount of time so that the cabbage remained crunchy. This cabbage with the pork, the pork's sauce poured over the top, and the entire dish topped with freshly chopped green onions reminded me of moo shoo pork without the pancakes! Who would have thought!
     
  3. Very good - just realized I forgot the horseradish! Next time!!
     
  4. Really flavorful cabbage recipe! I would never have thought to combine all these flavors, but it really worked. Thanks for sharing the recipe.
     
  5. Lovely, very flavorful! Made as directed with 2 simple litt additions. I used 2T of bacon grease instead of the sunflower. I also chopped 1/2 of a granny smith apple to add to the braise. I chopped up the leftover remaining corned beef (discarding fatt) and mixed it with the left over cabbage. Wonderful Leftover! Thanks!
     
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Tweaks

  1. Lovely, very flavorful! Made as directed with 2 simple litt additions. I used 2T of bacon grease instead of the sunflower. I also chopped 1/2 of a granny smith apple to add to the braise. I chopped up the leftover remaining corned beef (discarding fatt) and mixed it with the left over cabbage. Wonderful Leftover! Thanks!
     
  2. I know this sounds strange, especially for an Irish cabbage recipe, but I served this tonight with Spicy Chinese Pork Tenderloin (recipe #90325). It was fantastic and my DH even used the word - "pefect"! The only changes I made was to omit the horseradish and double the garlic, and use rice vinegar instead of the white wine vinegar. I only cooked for the minimum amount of time so that the cabbage remained crunchy. This cabbage with the pork, the pork's sauce poured over the top, and the entire dish topped with freshly chopped green onions reminded me of moo shoo pork without the pancakes! Who would have thought!
     

RECIPE SUBMITTED BY

<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&amp;Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a&nbsp;vegan&nbsp;(almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from&nbsp;Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update:&nbsp; We went to Italy this Spring.&nbsp; We had lots of pizza and pasta.&nbsp; The pizza is so much better in Italy, particularly the crust.&nbsp; The Amalfi coast was absolutely beautiful.&nbsp; Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well.&nbsp; Also, please allow me to say that my BF and I recently bought a condominium in NYC.:)&nbsp; Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation &amp; Awards:</p>
 
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