COOKING TIPS FOR CABBAGE

 

 

Cutting: Remove any dirty or blemished outer leaves. Wash and dry the

cabbage. Cut it in half through the core, then cut it into wedges

of the desired size. To shred a cabbage, first cut it into quarters

and remove the core; shred with a knife.

 

Steaming: I prefer to steam cabbage in a small amount of liquid; boiling makes

it waterlogged and unpleasant.

 

Braising: You can braise shredded cabbage in butter or olive oil in a covered

skillet with no added liquid, or you can braise it in tomato sauce.

When braising red cabbage, its a good idea to add a little red wine

or wine vinegar at the start to help preserve the red color;

otherwise the cabbage turns a washed-out purple.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

STEAMED CABBAGE WITH SOUR CREAM AND PAPRIKA

 

 

Thick wedges of cabbage steamed just until they start to lose their crispness are wonderful! The leftover steaming juices mixed with sour cream make an easy and

delectable sauce.

 

Serves 4 to 6

 

1 small head green cabbage, about 1 to 1 p9ounds

cup sour cream

cup chicken stock, plus more if needed

1- tablespoons unsalted butter

Salt (optional)

Paprika

 

1.      Cut the cabbage in half, then cut each heal into 3 wedges of approximately equal

Size. Remove any raggedy outer leaves. Whisk the sour cream in a small bowl until smooth.

2.      Lay the cabbage wedges in a heavy skillet in a single, tight fitting layer. Add the

Chicken stock and bring to a simmer over moderately high heat. Cover, reduce the heat, and simmer until the cabbage is just tender, about 10 minutes.

3.      While the cabbage steams; cut the butter into small pieces. Use tongs to transfer the cabbage wedges to a warm serving platter, allowing the excess liquid to drip back into the skillet. Immediately dot the cabbage with the butter. Add the liquid remaining in the skillet to the sour cream a little at a time, whisking until the mixture become pourable. If you do not have enough chicken stock left in the skillet to achieve the proper consistency, supplement it with additional chicken stock. Taste the sauce and add salt if needed; spoon it over the cabbage wedges. Sprinkle liberally with paprika and serve immediately

 

VARIATION: If you prefer, you can omit the sour cream and dress the wedges with softened butter and minced dill, or spoon a little tomato sauce over them.