Recipe from The Vegetable Butcher by Cara Mangini
I enjoy our fresh vegetables prepared in a very simple way. We have been eating a lot ofsteamed new potatoes and cauliflower, but this braised cabbage sounds like a delicious change. For a more complete meal, you can add a bit of meat like a pork chop or chicken breast.
In a Dutch Oven, melt 3 TB unsalted butter over medium-high heat. You can also add 1 tsp curry powder and 1 tsp minced peeled fresh ginger and sauté for 1 minute. Add a 2 lb cabbage, thinly sliced and 1/2 tsp salt. Cook, stirring often, until the cabbage wilts. Add 1 cup water and bring to a boil. Reduce the heat to maintain a low, steady simmer. Cover and cook until tender, 20 minutes. Then uncover and continue to simmer, stirring occasionally, until the cabbage is very tender and the liquid has mostly evaporated, about 5 minutes. Add a splash of apple cider vinegar and let it cook off briefly. Season with salt and freshly ground black pepper to taste. Other variations: Add onion or garlic to the butter and cook until soft before adding the cabbage or add grated apple 10 minutes into the cabbage simmering.