Category: Side Dishes -

Braised Cabbage with Cream Sauce     

Ingredients:
1 head of green cabbage (about 2 1/4 pounds)
1 1/2 cups heavy cream
1/3 cup dry white vermouth or white wine
salt
black pepper
1 tablespoon unsalted butter, cut into small pieces

Preparation:
Preheat oven to 450 degrees.
Remove a few of the large outermost leaves from the cabbage. Rinse the leaves, and place them around the perimeter of a wide, shallow stovetop-safe baking dish or small dutch oven so they come partially up the sides.
Cut the cabbage into 8 wedges. Arrange the wedges over the leaves with their points facing up in the baking dish.
In a medium bowl, whisk the cream, vermouth, and a pinch of salt and black pepper; pour the mixture over the cabbage. Dot with the butter and cover with a tight-fitting lid.
Set the dish on a burner over high heat and cover it. Let it cook until the cabbage steams to a brighter green and looks slightly wilted at the edges, 4-6 minutes. Remove the cover, and using a baster or a large spoon, drizzle the tops of the wedges with the cream mixture.
Transfer to the hot oven, uncovered, and roast, basting once halfway through, until the cabbage is tender and caramelized at the tips, 35-40 minutes.

Date added: 2024-12-17
Number of visits: 420