letscrush

Tuesday, April 7, 2009

Scrumptious Braised Cabbage

Scrumptious, scrumptious, absolutely sCrUmPtIoUs!!!! I really can’t believe I’ve never tried braising vegetables before, and especially cabbage? Cabbage addict I am! Eatingoodinthehood is who gave me my inspiration…her cabbage dish looked sooooo tasty! I will definitely be making it with a poached egg on top soon. There are two ways to braise vegetables: fast (about 20-30 minutes) or slow (2 hours). Last night I didn’t have two hours for the slow version, so I stove topped it. Here is a link to braising vegetables, which provides instructions for both fast and slow. Stove Top Braised Cabbage and Carrots: (Cabbage, Carrots, and Onions) Cut up your cabbage into nice hunks and remove the husky part of the core. Pick out a couple of carrots that are the most even in thickness and cut into a few sections. Coarsely cut one onion as well. In a nice hot pan add a drizzle of olive oil (you really only need a wee bit) and a small pad of butter. Once the butter just starts to brown add the cabbage in a single layer to the pan, leaving each hunk whole. Lay the carrots and onion in the pan trying to have a piece of each veggie touching the bottom of the pan so it can sear. Add a hefty grind of pepper and wee grind of salt. Once all is added do not stir or attempt to flip around, as the cabbage hunks will come apart. Let this cook on medium high heat uncovered until the cabbage and carrots get a nice burnt-brownness on the bottom. Once this happens pour in about ¼ cup chicken broth. You only need enough broth to release the veggies from the pan a little. Quickly cover the pan tightly and turn down the heat to a medium-low and simmer for about 20-30 minutes. Try not to remove the lid to check on your little cabbages, just let them simmer and do their thing. I used to two pans for one whole cabbage. I poured a little soy sauce in one of the pans to see how that would turn out…and man oh man…you just got to try this! There are endless veggie and spice combinations for this…..so experiment and ENJOY!!! Jaime

6 comments:

nell8888 said...

You think you could braise asparagus and have it turn out tasty? Hmmmm... this is making me want to braise whatever vegetables I have in my veggie bin.

jaime said...

most definately...but I read somewhere to use the medium size asparagus, and not the skinny stuff...because it will just turn to mush.....jaime

Jaime said...

even Austin tried some and like it!

molly said...

i cant wait to try this , i have never braised before either, molly

Skye said...

I tried this a few nights ago. I was good, but maybe not as scrumptous as yours. Mine was a little on the mushy side. It's definately the best way to cook vegetables though.

eatingoodinthehood@gmail.com said...

There is NOTHING wrong with being a cabbage addict and don't let anyone tell you otherwise! Now that the weather is warm I'll miss my braised cabbage - but purple cabbage on the grill, now that's good stuff.