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:
- 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.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
Join The Conversation
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.
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.