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Heather's Dish

Heather's Dish Lunch/Dinner

Weeknight Braised Red Cabbage

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Weeknight Braised Red Cabbage || Heather's Dish

WARNING:  If you don’t like cabbage, then I can’t promise you’ll love this dish.  You know, seeing as how it’s all cabbage.  I still think you should try it though – you never know if you’ll fall in love!

BUT!  If you are a cabbage lover, you will adore this!  One thing I really like about cabbage is that besides being good for you, it’s an inexpensive way to get a really yummy side dish on the table really any time.  I love it a lot of ways – roasted with dijon or braised in butter – and this new little braised method is super simple.  The key is to slice it nice and thin to cut down on the cooking time, which also means that it gets nice and caramelized a little quicker.  By the way, you want caramelized.  That’s where the flavor lives!

I happen to live with a cabbage-hater, which basically means that I hog all of the cabbage (roasted, braised and otherwise) at all times.  Good for me, maybe not so good for Nate ifyouknowwhatImean.  Regardless, I’m in love with this quick recipe – it’s perfect on weeknights or for lunch when I’m chasing Wes around the house.  Served hot with an egg on top?  YES PLEASE.

Weeknight Braised Red Cabbage || Heather's Dish

WEEKNIGHT BRAISED RED CABBAGE

  • 1 large head cabbage (red or green both work great)
  • 1 Tbsp Worchestershire sauce
  • 1/2 Tbsp olive oil
  • 1/2 Tbsp brown sugar (optional)
  • 1 tsp dijon mustard
  • salt and pepper to taste

Heat a large skillet fitted with a lid over medium heat.  While the skillet is heating, core the cabbage and slice it very thin.  Add the cabbage to a large bowl and toss with olive oil, brown sugar and Dijon to coat (clean hands are the best for this to make sure it all gets covered).  When the pan is hot, add the cabbage and stir for a moment to keep it from sticking.  Cover and let it cook for 10 minutes without stirring!  Remove the lid, stir, and let the cabbage continue to cook until all of the liquid is absorbed and the cabbage is starting to caramelize.  Stir and season with salt and pepper to taste.  Serve hot!

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Comments

  1. Sylvie @ Gourmande in the Kitchen says

    February 20, 2013 at 9:07 pm

    Cabbage lover here, especially the red kind!

    Reply
    • Heather says

      February 21, 2013 at 10:34 am

      YES! We have to band together 🙂

      Reply
  2. Trinidad says

    February 20, 2013 at 5:33 am

    Have you tried adding a sour apple, in thin slices, to the cabbage? After cooking for a while, the apple dissolves completely and leaves a great, sweet-sour flavor. Thats the way we cook it in Switzerland.

    Reply
    • Heather says

      February 20, 2013 at 10:15 am

      I haven’t tried that, but it sounds really good! Definitely doing it next time around!

      Reply
  3. Liz @ Tip Top Shape says

    February 19, 2013 at 7:46 pm

    Ooohh, this looks delicious!!

    Reply
  4. Stephanie @ Girl Versus Dough says

    February 19, 2013 at 11:11 am

    You’ve read my mind, girl! I have a hunk of red cabbage loafing around in my fridge right now and I need to do something with it. And that something will be THIS. Yum!

    Reply
    • Heather says

      February 19, 2013 at 12:35 pm

      DO IT! You won’t regret it 😉

      Reply
  5. Kelli H says

    February 19, 2013 at 9:06 am

    I love cabbage! Just had some in my soup last night.

    Reply
    • Heather says

      February 19, 2013 at 12:34 pm

      I love it in soup! My mom always puts it in her minestrone – heaven!

      Reply
  6. lindsay says

    February 19, 2013 at 6:35 am

    oh we LOVE cabbage! i bet this would go well on some pulled pork then slapped on a sandwich. ya, i’m from TX. LOL!

    Reply
    • Heather says

      February 19, 2013 at 12:34 pm

      Oh, I like the way you think 😉

      Reply

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