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Braised Cabbage with Parsley and Thyme
From Athens Locally Grown
<p>This dish is delicate and simple. It was the outcome of a series of cooking trials in which America’s Test Kitchen searched for the very best ways to cook cabbage. If your past experience has only been with gray, mushy “boiled cabbage”, try this — you won’t believe you’re eating the same vegetable!</p> <p><span class="caps">VEGAN</span>/<span class="caps">VEGETARIAN</span> <span class="caps">ALTERNATIVE</span>: Substitute white wine or apple juice for the chicken broth, and it will still be tasty. Canola oil works as a substitute for the butter, but olive oil has too strong a taste for this delicate dish. (Don’t try making this fat-free. America’s Test Kitchen found that the combination of a bit of fat and a water-based liquid is key to preserving the cabbage’s texture and developing a more complex flavor.)</p>Source: "Perfect Vegetables" by the editors of Cook's Illustrated magazine (Entered by Janice Matthews)
1 T. unsalted butter
1/4 cup low-sodium chicken broth
1 pound green cabbage (1/2 medium head)
1/4 tsp. minced fresh thyme
1 T. minced fresh parsley leaves
salt and pepper to taste
Step by Step Instructions
- Shred the cabbage, and mince the herbs.
- Melt the butter in a large skillet over medium-high heat, then add the broth, the cabbage, and the thyme.
- Bring to a simmer, cover, and cook -- stirring occasionally -- until the cabbage is wilted but still bright green (7 to 9 minutes).
- Sprinkle with the minced parsley, season with salt and pepper to taste, and serve immediately.
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