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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&#8217;s Test Kitchen searched for the very best ways to cook cabbage. If your past experience has only been with gray, mushy &#8220;boiled cabbage&#8221;, try this &#8212; you won&#8217;t believe you&#8217;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&#8217;t try making this fat-free. America&#8217;s Test Kitchen found that the combination of a bit of fat and a water-based liquid is key to preserving the cabbage&#8217;s texture and developing a more complex flavor.)</p>
Source: "Perfect Vegetables" by the editors of Cook's Illustrated magazine (Entered by Janice Matthews)
Serves: 4

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
  1. Shred the cabbage, and mince the herbs.
  2. Melt the butter in a large skillet over medium-high heat, then add the broth, the cabbage, and the thyme.
  3. Bring to a simmer, cover, and cook -- stirring occasionally -- until the cabbage is wilted but still bright green (7 to 9 minutes).
  4. Sprinkle with the minced parsley, season with salt and pepper to taste, and serve immediately.