Irish Braised Cabbage
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This comes from a magazine article written by a local chef in March 2001 for St. Patrick's Day. He had spent a month in Ireland years ago learning to cook Irish. All of his recipes are wonderful.
- Ready In:
- 50mins
- Serves:
- Units:
ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 1⁄2 head white cabbage, cored and sliced
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 tablespoons whole grain mustard
- 1 cup water
- 1⁄4 cup heavy cream
directions
- In a large, heavy pot, melt the unsalted butter and saute the onions, salt and pepper until the onions are clear.
- Add the sugar and cabbage and stir 4 to 5 minutes.
- Add the water and mustard, cover and simmer on low heat for 15 to 20 minutes, stirring occasionally.
- Then add the cream and cook, uncovered, for about 5 minutes more.
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RECIPE MADE WITH LOVE BY
@Bren in LR
Contributor
@Bren in LR
Contributor
"This comes from a magazine article written by a local chef in March 2001 for St. Patrick's Day. He had spent a month in Ireland years ago learning to cook Irish. All of his recipes are wonderful."
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This comes from a magazine article written by a local chef in March 2001 for St. Patrick's Day. He had spent a month in Ireland years ago learning to cook Irish. All of his recipes are wonderful.
