Basic Braised Cabbage With Variations
Contributed by: Robert Cerello
- 1 14 oz. can low-salt chicken broth
- 1/4 Cup (one stick) unsalted butter
- 2 garlic cloves, sliced thinly
- One 1 1/2 lb head Savoy cabbage, halved, cored, sliced thin
Bring broth, butter and garlic just to a boil in a heavy large skillet. Add cabbage, cover. Reduce heat to medium.
Cook until cabbage is soft. Stir occasionally; this should take five to six minutes.
Drain, then discard liquid.
Season cabbage to taste with salt, pepper, or any other condiment of choice. (Add more ingredients if desired for a gourmet dish - See sugestions below).
This dish accompanies medium fish, pork, turkey, chicken, tongue, risotto, polenta, smaller string pasta, noodles, soups or stews etc. very well. As a variation, add a light white sauce or vinaigrette dressing with Miracle Whip to make a different flavor. Or add a hearty tomato sauce, vinegar and sugar and non-fat sour cream.
Experiment. Enjoy. Bon appetit.
Serving Size: Makes 6 Servings