Memes Braised Cabbage From Virginia Willis Recipes

WORLD'S BEST BRAISED GREEN CABBAGE

World's Best Braised Green Cabbage image

My d.h. HATES cabbage, but I just had to try this. It lives up to it's title! Luscious! AND healthy. He even agrees. Yee ha! It originates, I believe, from Molly Stevens' "All About Braising..." by way of the Atlanta Journal Constitution. There is nothing to it and after you make it once you don't need the recipe.

Provided by Marietta Mary Lou

Categories Vegetable

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 medium green cabbage head (about 2 lbs.)
1 large yellow onion
1 large carrot
1/4 cup olive oil
1/4 cup chicken stock or 1/4 cup water
salt
black pepper
red pepper flakes

Steps:

Heat oven to 325'. Oil a large baking dish (9"x13"). Discard ragged outer leaves from cabbage and cut into 1/8s, removing most of core. Arrange wedges in dish with no- or minimum overlapping.
Thickly slice onion and cut carrot into 1/4" rounds.
Scatter onions and carrot over cabbage; drizzle with oil and stock, salt and peppers. Cover tightly with foil and bake till tender, about 2 hours May turn the cabbage after an hour. At this point you can add a bit of water if dish seems too dry.
When tender, remove foil, raise temp to 400' and roast another 15 minute or so till veggies are beginning to brown. Serve warm or at room temperature.

Nutrition Facts : Calories 202.3, Fat 14, SaturatedFat 2, Cholesterol 0.5, Sodium 76.1, Carbohydrate 18.7, Fiber 6.2, Sugar 10.8, Protein 4.2

MEME'S BRAISED CABBAGE

Meme's Braised Cabbage image

Categories Low Fat Cabbage Simmer

Yield serves 4 to 6

Number Of Ingredients 5

Ingredients

2 tablespoons bacon fat or unsalted butter
1 medium head green cabbage, cored and thinly sliced (about 8 cups)
1/2 cup chicken stock (page 227) or low-fat, reduced-sodium chicken broth
1 sprig of thyme
Coarse salt and freshly ground black pepper

Steps:

In a large skillet, heat the bacon fat over medium-high heat until sizzling. Add the cabbage and saute until the cabbage starts to wilt, 3 to 5 minutes. Add the chicken stock and thyme. Season with salt and pepper.
Decrease the heat to medium, and simmer until the cabbage is meltingly tender, 15 to 20 minutes. Remove the sprig of thyme and taste and adjust for seasoning with salt and pepper. Serve immediately.

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