A surprising success: Cabbage braised with cream

Hey, eagle eye–if you were really paying attention to the pictures I posted with the Asian-style pork roast, you might have noticed the mysterious pile of greens lurking off to the side. Oh, sure. It looked nondescript enough, wearing its muted green jacket and just hanging out quietly, innocently.

cabbage

That is EXACTLY what it wants you to think.

In truth, that humble pile of greens is my new dynamo for the upcoming cold weather–a quick, easy, delicious way to toss a few vitamins in with your dinner: cabbage braised with cream. The dish was inspired by Orangette’s recipe of the same stripe (from her book, A Homemade Life), though hers is almost certainly far more sophisticated than mine–the sort of dish you could bring to a black-tie event. Mine is more along the lines of an evening at a beer garden, but that troubles me not. It’s quick, it’s easy, and it’s delicious. It would probably go well with bacon. It doesn’t need to be sophisticated.

The trick is, like any braise worth its salt: slow and low. You’re not so much cooking the cabbage as melting it, and if you get the time and temperature right, you won’t really need much in the way of butter or cream–the inherent silkiness of the cabbage will render them far less necessary than you’d think. So, really, it’s all rather deceptively delicious.

Since I didn’t add bacon to this version, I DID spice it up with a little nutmeg (I seem to favor my cruciferous veg in this guise)–you can take this or leave it. I highly recommend adding a twist of your own–go on, it can take it.

Cabbage braised with cream

1 head savoy cabbage, stemmed and finely sliced
1 onion, finely sliced
1/4c cream
a bit of butter
a bit of salt
a bit of nutmeg

  1. In a dutch oven (or somesuch other large pan), melt butter over medium-low heat.
  2. Add the onions and saute slowly until they are translucent and melty
  3. Add the cabbage. Saute a few minutes more. Season with salt.
  4. Add the cream. Reduce heat to low. Cover.
  5. Leave it there, stirring occasionally, until everything is soft and harmonious–between 25 and 45 minutes, depending on the size of your cabbage.
  6. Finish with some nutmeg, if so desired.
In autumn, braising, vegetables

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