Tidbits: When’s the last time you cooked cabbage? If ever? Well you should because its super inexpensive, healthy, and delicious (and there’s another cabbage recipe on the site too once you decide you just can’t get enough)! I made this recipe this past New Year’s day. I was hungry and I saw two things standing out in my kitchen: cabbage, and a bottle of delicious Riesling that I forgot to re-cork…Not wanting the Riesling to go to waste, but afraid of the taste after sitting open on my table all night, I decided “Hey! Why not cook some cabbage!” If you don’t think you like cabbage, and you haven’t had it in a long time, I think you need to try it again with this recipe. After all, don’t you think a vegetable who’s crop is believed to have sprung from the tears of the “King of the Edonians”, Lycurgus, is worth giving a second chance? Yes you just got a mythology lesson.
Ingredients:
1 small to medium-sized head of cabbage
Baby carrots (however many you want, even none)
2 cloves of garlic
3/4 cup white wine (I used Riesling so I would recommend a sweet one)
1/4 cup vegetable broth
3/4 tbsp. butter (you can use less if you prefer)
1/8 tsp. Cayenne pepper or red pepper flakes
1/4 tsp garlic salt
1/2 tsp lemon juice (optional)
Salt and pepper (freshly ground, not that shaker stuff!)
Directions:
- Heat a large shallow pan (that has a lid) on medium-high heat and melt the butter. (It’s important that the pan has a large surface area on the bottom, the depth is not as important).
- In the meantime, coarsely chop the cabbage. It doesn’t have to be very small because it will wilt down. (To cut a cabbage, first cut off the bottom, then set on its flat side and cut in half. Then you can easily remove the hard core in the center. Chop the cabbage into pieces that are about 1.5 inches x 1.5 inches)
- Add the cabbage and carrots to the pan. Stir occasionally for 5 minutes.
- Add the wine and vegetable broth and stir (if you prefer the taste of broth over wine, inverse the ratios of these two ingredients. Also, you could use a full cup of wine and no broth).
- Add the lemon juice, cayenne pepper, garlic salt, salt, and black pepper.
- Cover the pan and reduce the heat to medium- low. Let simmer for about 15-20 minutes, stirring often.
- Once most of the liquid (about 1/2 to 3/4 of it) is gone, give your vegetables a taste test. It’s common to need a little more salt and pepper. Otherwise, if is soft and delicious, it’s ready to eat!
