Friday, January 18, 2013

Southern Braised Cabbage

Braised Cabbage is probably my most favorite way of cooking cabbage and I swear by cooking it in an iron skillet.

Southern Braised Cabbage

Cabbage, small head
2-3 Tblsps Butter
2 Tblsps Extra Virgin Olive Oil
½ tsp Sugar
Sea Salt and Fresh Cracked Pepper to taste

Wash and cut up Cabbage, cutting out the core, of course.  Heat Butter and EVOO in a cast iron skillet on medium heat.  Add inside leaves first because they take longer to cook.  Add Sugar, Salt and Pepper.  Add greener (outside) leaves after the first leaves have cooked about 5 minutes.  Continue to cook at medium heat, tossing leaves to make sure the uncooked ones are always at bottom of skillet.  Cook for about 10 minutes or to desired tenderness ~ I like mine a tad crunchy.

Adjust Butter, EVOO, Sugar, Salt and Pepper accordingly for a larger head of Cabbage.  That’s it!  So gooooood!

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