Braised Green Cabbage with Garden Vegetables

I am not a true fan of cabbage recipes, so I borrowed this one, for cabbage flavor is compatible with many herbs and spices. Steamed cabbage can be seasoned with anise, basil, caraway and celery seeds, dill, mustard, fennel, nutmeg, oregano, black pepper, savory and tarragon.

Braised Green Cabbage with Garden Vegetables

If you are lucky, the cabbage, green bell peppers and onions will all come from your garden. This recipe can be cut in half by using only half a head of cabbage.

  • 1 head green cabbage (about 2 1/2 lbs), shredded
  • 1 medium onion, chopped or 4 green onions chopped with green tops
  • 1 medium bell pepper, cut into 1/2 inch squares
  • 1 teaspoon crushed red pepper flakes (optional)
  • 2 cloves garlic, chopped
  • 1/4 cup olive oil or peanut oil
  • 1 cup water or chicken stock
  • salt and pepper to taste

Have all ingredients ready before you start to cook. Remove any decaying outer leaves and wash cabbage; remove core. Remove dark green leaves, cut away tough ribs, roll together into a scroll and cut across into thin shreds. Set aside. Cut cabbage into quarters and shred thinly. Set aside separate from dark green outer leaves. Chop onions and bell pepper and set aside. Peel and smash garlic cloves with side of knife, chop coarsely, set aside.

Use a large (5 quart) stainless steel Dutch oven or pan with lid or use a nonstick surface wok. Heat pan over medium high heat for a few seconds until hot. Add oil to hot pan, immediately add onions and bell peppers and stir for about one minute. Add shredded dark green cabbage, stir for another 30 seconds. Add crushed red pepper and garlic, continue to cook and stir for 15 seconds. Do not allow garlic to brown. Add two handfuls of cabbage stirring for about 30 seconds, continue adding cabbage and stirring at 30 second intervals until all of the cabbage is in the pot. Add water or chicken stock, cover immediately and continue cooking for 10 minutes. Stir occasionally to keep from sticking. Add more water if necessary. When cabbage is done, almost all of the liquid will have cooked away.

Makes six servings.


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