Cabbage is not always the most aesthetically appealing vegetable, and stewed cabbage sounds practically Dickensian. But I'm here to tell you that braised cabbage is absolutely worth adding to your winter recipe lineup.
Braising ribbons of cabbage in butter and wine steams away the sharp, sometimes bitter flavor of raw cabbage, leaving an entirely new vegetable. It's soft, sweet and juicy - a warm, delicate vegetable for a winter's evening. Dusted with fresh Parmesan it's even better.
Wine-Braised Cabbage
serves 4
1 head green or Savoy cabbage
4 cloves garlic, smashed
3 tablespoons butter
2/3 cup white wine
Salt and pepper
Freshly grated Parmesan cheese
Take the outer leaves off the cabbage and rinse it. Cut it into quarters and core it, then slice each quarter into ribbons.
Heat the butter in a large, heavy pot over medium heat. When it has melted, add the garlic and cook until golden and soft. Add the cabbage and stir until the cabbage is coated in butter. Cook, stirring frequently, over medium heat until the cabbage is translucent and beginning to brown a little - about 5-8 minutes.
Add the wine and bring to a light boil, then reduce the heat to low, cover, and cook for about 15 minutes or until the cabbage is tender. Season with salt and pepper and serve with fresh Parmesan. This keeps very well and even improves over a few days in the fridge.
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i just got two cabbages in my csa box today - perfect timing! thanks.
I don't particularily care for cooked cabage, but this sounds down right tasty:)
This sounds fabulous! You might also consider adding a 1/2 teaspoon or so of caraway or fennel seeds at the end--for a nice visual effect as well as another bit of flavor.
I made this last night and it was yummy. Granted, both my husband and I love cabbage, but I never thought of making it this way. It's a keeper.
Thanks!