Community Pick
Simmered Cabbage
64
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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.
- Ready In:
- 25mins
- Serves:
- Units:
Nutrition Information
64
People talking
ingredients
- 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)
directions
- 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.
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RECIPE MADE WITH LOVE BY
@Julesong
Contributor
@Julesong
Contributor
"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."
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Fantastic! Wonderful way to prepare cabbage for the fam. I added thin slivered onions and dried roasted garlic flakes- along with cutting the cabbage into extremely thin strips. Didn’t have sherry so substituted burgundy and - voila-perfection! Everyone took seconds, even the non-cabbage enthusiasts.
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I always think of my father when I make cabbage. Dad hated all cabbage that wasn't coleslaw. I think he would have liked this one. It was mild and not "cabbage-y smelling". It was easy to do and the touch of sherry was genius. I do believe that one "new" ingredient made a huge difference. We gobbled this down and I now have a standard cabbage recipe to fall back on. Will make again...and again and again.
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This is the best tasting cabbage I have ever eaten. It is my new go to recipe for St. Patrick's Day corned beef and cabbage. Thanks for you.
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Had leftover cabbage from St. Pat's. This is great and would be very adaptable! Thanks for posting!
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Really nice way to prepare cabbage. Loved the sherry. Thanks for sharing the recipe.
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