Ingredients
-
1/2
-
1
-
1
-
1/2
-
1/4
-
1
-
3
-
-
-
-
-
-
-
-
Directions
Simmered Cabbage,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.,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. Didnt 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.
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Raise Heat to Medium, Uncover and Let Juices Reduce to About Half (be Careful not to Let Burn). |
|
4
Done
|
Taste and Adjust Seasoning, Serve Hot. |
