BRAISED CABBAGE

 
Food-3.jpg
 
 

I think cabbage is a greatly underutilized vegetable. It is incredibly versatile, and is delicious raw, cooked, hot, cold, fermented…the list could go on. This dish is a great balance of sweet and tangy, with the underlying note of the caraway seeds adding a nice warmth. When the days are still cold, I like to braise cabbage and serve along side a hearty meat and potato dish, such as Corned Beef.


Ingredients

  • 1/2 Large Head of Green Cabbage, Chopped

  • 2 Tablespoons Olive Oil

  • 3 Tablespoons Sugar

  • 1 Teaspoon Caraway Seed

  • 1 Clove Garlic, Minced

  • 1 Small Yellow Onion

  • 2 Tablespoons White Vinegar

  • Kosher Salt and Pepper

  • 1/2 Cup Water

Yield: Serves 4


Preparing The Meal

Heat the olive oil in a large pot over medium-high heat. Add onions and brown slightly, 3 to 5 minutes. Add the sugar and allow to caramelize, being careful to not let it burn. Add the garlic and cook until fragrant, about 1 minute. Add the cabbage, caraway seeds, and water. Reduce heat the medium and cook until the cabbage is tender, but still has a slight crunch, about 30 minutes. Stir occasionally, and add water as necessary to prevent sticking. Add the vinegar and stir to combine. Season with salt and pepper. Serve immediately.

Print This Recipe