Sunday, August 9, 2009

Braised Cabbage

When K stated he was making something with cabbage other than coleslaw I had my doubts. Anyone who knows me will testify that I have a hard time trying something new. This is another reason for this blog, to try out new new foods and flavors. Since we had a cabbage head from our recent Farm Fresh delivery, I said, "Cabbage? Why not!" I'm really glad K made this recipe and hope that you will try it out too!

1 head of cabbage
3 cloves of garlic
1 small onion
1 Tbsp. butter
1 Tbsp. sesame oil
Kosher salt
Black pepper

Chop up the cabbage and set aside.

Chop onions into thin slices and set next to cabbage. Chop garlic.

Heat oil and butter. Be careful- both the oil and butter can burn so keep a firm eye on your pan. Add, garlic and onions until onions are soft and garlic is a golden color.

Add cabbage as well as the salt and pepper and cook for about 7-10 minutes. Keep stirring for this entire process or cabbage will burn.

You know your cabbage is done when it is soft but has a small crunch to it. The Italians would call this "al dente".

Remove from stove top and put in a dish with a lid. Serve hot.

See? Nothing to it! This vegetable dish brings a little more to the table than your typical salad and dressing. It is savory, crunchy, delicious, and healthy! Plus, altogether it only takes about 10-15 minutes to make. Enjoy!!