While at Deep Roots Market last week I heard the siren call of a sale sign in the veggie aisle. I’m not going to lie–cabbage, much less plain green cabbage, is not at the top of my top tasty vegetable list. Was I ever surprised how lovely cabbage can be with a bit of butter, salt and pepper!
Cabbage, a cool weather crop, does have a few things going for it besides nutritional value:
-long fridge life
-versatile (you can shred raw cabbage into a salad or cole slaw, have it as a stand-alone side or toss some in a soup)
Normally, I try to hide cabbage by cooking it with meat and spices or adding it to soup. This time I used Ina Garten’s recipe for braised cabbage and let the cabbage stand (or wilt, rather) by itself.
How good was it? Well, I cooked it in the middle of the afternoon, tried a “polite bite” and 5 minutes later I had a clean plate. Cook some up and tell me if you were able to resist…
Time: 10 minutes, beginning to end
1 tablespoon butter or other fat
Get out your chopping board, knife and washed cabbage
Before you start chopping, put the butter in the pan and turn it on medium
Chop the cabbage as finely as you like it. I usually make slices about a 1/4 inch thick. Leave it long or chop it some more–whatever you want.
Slide the cabbage into the warm pan
Add salt and pepper to taste
Stir every minute or so and remove from heat when the cabbage has some nicely browned edges. Depending on your stove top and pan, this should take about 5 minutes.