BRAISED CABBAGE
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.