Saturday, August 7, 2010

Cream-Braised Green Cabbage

Tonight for dinner Jud has made his version of Don Strange's brisket. I have already given you the recipe for that. You can type that in the search link at the top left of the page to find it.  This recipe was in Molly Wizenberg's book.  One thing you should know about me is that I tend to cook out of one book at a time.  Next week, I will move-on to another book. But for now it is recipes from "A Homemade Life."
1 small green cabbage (about 1 1/2 pounds)
3 Tablespoons unsalted butter
1/4 teaspoon salt, plus more to taste
2/3 cup heavy cream
1 Tablespoon fresh lemon juice
First, prepare the cabbage. Pull away any bruised leaves, and trim its root end to remove any dirt. Cut the cabbage into quarters, and then cut each quarter in 1/2-lengthwise, taking care to keep a little bit of the core in each wedge. (The core will help to hold the wedge intact, so that it doesn't fall apart in the pan.) You should wind up with 8 wedges of equal size.
In a large skillet, melt the butter over medium-high heat. Add the cabbage wedges, arranging them in a single crowded layer with one of the cut sides down. Allow them to cook, undisturbed, until the downward facing side is nicely browned, 5-8 minutes. I like mine to get some good color here, so that they have a sweetly carmelized flavor. Then using a pair of tongs, gently turn the wedges onto their other cut side. When the second side has browned, sprinkle the salt over the wedges, and add the cream. Cover the pan with a lid and reduce the heat so that the liquid stays at a slow, gentle simmer. Cook for 20 minutes, then remove the lid and gently, using tongs, flip the wedges Cook for another 20 minutes, or until the cabbage is very tender and yields easily when pierced with a thin, sharp knife. Add the lemon juice, and shake the pan to distribute it evenly. Simmer, uncovered, for a few minutes more to thicken the cream to a glaze that loosely coats the cabbage. Serve immediately, with additional salt at the table.

No comments: