Wrapping up the cabbage sequence

I nearly forgot to write about braised cabbage. Braising cabbage is exceedingly simple, nearly to the point of mindlessness, and delicious. All you need is the cabbage, an onion, a tasty fat -- butter, olive oil, duck fat, whatever you like -- salt, pepper, and a few splashes of water. A splash of vinegar at the end is very nice, but not absolutely required. I know it is irritating when people say, "I never measure!" but in this case I really don't, and you don't need to, either. You can use stock if you want, but I prefer water, because it keeps things easy and tastes good. I think this is a nice place to use red cabbage, which is cheering in grey weather, but green is just as tasty.

Shred the cabbage and onion, and heat a tablespoon or two of fat in the bottom of your heavy pan. Add the vegetables and a good shake of salt, and saute for a few minutes. Then add some water, maybe a quarter cup to start, cover the pot, and turn the heat down to low. Check in every several minutes for a stir. Add more water if things begin to stick (but remember that the vegetables will give off some liquid of their own, so don't flood them). When the cabbage is at the tenderness of your liking, it's done. Add the splash of vinegar. Any kind will do, but I am fond of cider vinegar. Lemon juice would work, too. Add more salt if you need it, and pepper if you like it. Then pretend that you are a picturesque French rentier and enjoy.

Posted by redfox at March 10, 2005 09:54 AM (recipes) | Comments (4)

Comments

all breads | breakfast | dinner reports | drink | eating out | essays | etcetera | lunch | news | recipes | salads | snacks | soups | sweets | tips | travel | vegetables | weekly meals |