Cabbage is one of those vegetables with a bad reputation, but handled correctly it can be glorious! Just exercise a little patience, and cook those lovely purple strands slowly on the stovetop until they become slightly caramelized. I promise you it will be worth it.
I was first inspired to try this on Thanksgiving. Kirk and I were in the car listening to Turkey Confidential on NPR (fave new tradition!), and Lynne was describing pan braised cabbage in such mouth-watering detail, that I just had to recreate my own version at home.
Try it, let me know what you think!
- 3 tbsp olive oil
- 1 large onion, thinly sliced
- 2 cloves of garlic, thinly sliced
- 1 small head of cabbage, thinly sliced
- 2 carrots, peeled and shaved into ribbons or thinly sliced
- ¼ cup good quality apple cider vinegar
- ¼ cup pure maple syrup
- Salt and Pepper to taste
- Start by gently sautéing the onion in the oil, add garlic after a few minutes.
- Add the cabbage and carrots, season liberally with salt and pepper and cook with the lid on for about 10 minutes until everything has softened a little.
- Throw in the vinegar and syrup and cook very gently on low for 30-40 minutes longer, until everything is sweet and meltingly soft with a few caramelized cabbage strands… YUM!