Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Braised Cabbage

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Braised Cabbage

Article excerpt

If you think of cabbage as a side dish to corned beef or ham this recipe will open your eyes to the notion of serving this nutritious vegetable aside just about anything.

½ large cabbage, cored and sliced into wedges about 2 inches wide at the outermost point

Kosher salt to taste

Flour to dredge

Vegetable oil or rendered bacon fat

2 cups wine or stock

Sprinkle cut faces of cabbage wedges with salt 10 minutes before cooking to pull some of the water out.

Dredge cut sides of cabbage in flour. In a skillet that has a lid, heat fat (covering bottom of pan to about ¼ inch in depth) over high heat. When fat is hot, reduce heat to medium-high. Tap any excess flour off cabbage. Lay wedges floured-side down in skillet, and cook until nicely browned, a few minutes. …

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