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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (236g) Recipe makes 4 servings |
||
| Calories 92 | ||
| Calories from Fat 60 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.7g | 10% | |
| Saturated Fat 2.4g | 12% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 522mg | 21% | |
| Potassium 333mg | 9% | |
| Total Carbohydrate 6.7g | 2% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 4.2g | ||
| Protein 2.9g | 5% | |
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Simmered Cabbage
By: Julesong
Sep 22, 2004
Once upon a time, my husband told me that he didn't like cooked cabbage. "Ah ha," I thought, "a challenge!" So I made a dish based on my "Simmered Leeks" recipe that works so well, and — let's just put it this way: he changed his mind. He loves it when I make simmered cabbage! A very simple and tasty way to use this much-maligned veggie.
SERVES 4
Ingredients
- 1/2 head cabbage, chopped into approx 1 inch squares or pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon fresh ground pepper, to taste
- 1 cup chicken broth or vegetable broth (I prefer it with the chicken)
- 3 tablespoons dry sherry (optional)
Directions
1
Heat oil and butter in large heavy and wide saucepan or saute pan; add cabbage, salt, pepper, and stir over low heat for 5 minutes.2
Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until cabbage is tender.3
Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn).4
Taste and adjust seasoning, serve hot.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Inexpensive
- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
- Occasion > Seasonal > Fall
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Dietary > Diabetic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: T-Reed
On Mar 17, 2009
VERY good! I served it as a side with shepherds pie for St Patrick's day dinner. I did change it up a little to taste more like cabbage cooked with corned beef by adding one small onion, a few loose cloves and a dash of cayenne pepper. Like your DH mine swears he doesn't like cooked cabbage so I only gave him a smidgen. He went back for more. Thanks for this easy and yummy recipe!
From: bmcnichol
On Mar 2, 2009
I really enjoyed this. I followed the recipe exactly as written. I used the chicken broth. The only thing I would do differently in the future is to decrease the pepper as I thought it was too peppery. The was a nice, different way to eat cabbage.
From: GrandmaG
On Nov 6, 2004
Cabbage cooked this way is much better than the way I boiled it to death in butter and water. My DH said it has a "Great Taste for Cabbage". He also asked me to cook it this way from now on. So we have another keeper here. (Just between me and you, I think the chicken broth and dry sherry is what makes it the best!) Thanks for sharing!
From: Mit
On Dec 29, 2004
This receipt was great--it was just like what they have at the Golden Corral--actually I think it was better. Very easy to fix. Thanks for a GREAT receipt.
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