Oh, the lowly head of cabbage. When someone asks what vegetable you would like to have with your meal, cabbage is probably not the first thing that pops into your mind - or the second, or the third. But it really is tasty and very nutritious. Add to that the fact that I bought two heads the other day on sale for just $ .19 per pound, and it can really help stretch your grocery dollars.
Braising vegetables normally involves moist heat with longer cooking times. In this recipe, chicken broth is used as the liquid, but you could use vegetable broth or even beer. Sliced carrots or carrot strips are also common additions, as are the onions used here. Some cooks even add fried and chopped bacon. Depending on whether you like your vegetables more crunchy, or prefer them more cooked and tender, you can adjust the cooking time accordingly. This recipe call for 30 minutes on the stove, be we prefer our veggies more tender, so I probably cook the cabbage more like 45 minutes to 1 hour.
Makes 4/6 servings
2 tbsp. olive oil
2 small onions, sliced
1 large head cabbage, cored and chopped or sliced thinly
2 cups chicken broth
2 tsp. salt
1 tsp. fresh ground pepper
1. In a large dutch oven, heat the oil over medium heat and then add the onions. Cook for about 6 to 8 minutes, until they begin to soften.
2. Add the cabbage, broth, salt and pepper, cover the pot and bring the liquid to a boil. Reduce heat to simmer and cook covered for 30 minutes, stirring occasionally.
3. Remove from heat and serve.