Quicker than Braised Cabbage

braised-cabbageI’m not the most patient person when it comes to food. I appreciate that slow cooking makes things really delicious, but when I’m hungry…well, then I’m going to turn the heat up on the stove or cut some corners.

Luckily, I like my meat pink and my vegetables on the crisper side.

I had a head of green cabbage in the

fridge and decided it’d make a nice, easy side along with the smoked salmon fillet I bought already cooked and spiced from the Mizzou Meat Market. (Michael, Kat or one of my other friends usually comes to eat, but last night was my first solo dinner in a while.)

Braised cabbage sounded good, but

who has an hour to wait on a Wednesday night after work? Instead I sauteed a large serving of cabbage with all the flavors I would have braised it in: onion, carrots, thyme and white wine. The big pieces were still a little crunchy, but I like that texture.

This is an easy vegetable side to add to your repertoire. I forget about cabbage sometimes, but it’s really good.

Quick ‘Braised’ Cabbage

  • 1 1/2 cup sliced cabbage
  • 1 carrot, chopped
  • half a small onion, sliced thin
  • about 1/3 cup white wine
  • herbs of provence
  • salt and pepper

Heat a saute pan with a little bit of olive oil. Add the sliced onion and salt to draw out moisture. Add carrots and cook for a minute or two. Slice the cabbage. Bigger pieces will stay crisper, so size depends on your preference. Add the cabbage, a little more salt, pepper and few pinches of herbs of provence (thyme, rosemary, basil, oregano, bay leaf, marjoram, lavender). Add white wine and stir.

Cook until vegetables have reached your desired softness. For me, that was about 10 minutes.

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