Braised Cabbage with Thyme & Parsley
Quick braising creates a nice texture and flavor. Not mushy or overcooked with simple flavors make it a quick and economical side.
Quick braising creates a nice texture and flavor. Not mushy or overcooked with simple flavors make it a quick and economical side.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cabbage
thinly sliced, 1/2 a smallish head |
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
apple cider vinegar
|
|
| 1 | tablespoons |
chicken broth
|
|
| 3 | each |
thyme sprigs
or 1/2 teaspoon dried thyme |
* |
| ½ | teaspoon |
salt
fresh snipped, chiffonaded |
|
| 3 | tablespoons |
italian parsley
fresh snipped, thinly sliced (chiffonade) |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cabbage
thinly sliced, 1/2 a smallish head |
|
| 15 | ml |
butter
|
|
| 15 | ml |
apple cider vinegar
|
|
| 15 | ml |
chicken broth
|
|
| 3 | each |
thyme sprigs
or 1/2 teaspoon dried thyme |
* |
| 2.5 | ml |
salt
fresh snipped, chiffonaded |
|
| 45 | ml |
italian parsley
fresh snipped, thinly sliced (chiffonade) |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Heat a large skillet or saucier pan over medium-high heat.
Add the butter. Once sizzling has subsided add the cabbage, vinegar, chicken broth, thyme (dried or sprigs) and ½ teaspoon of salt. Toss together and bring to a simmer.
Reduce heat to medium and allow to braise for 8 to 9 minutes. The cabbage should wilt but still retain some colour.
Taste and adjust seasoning with salt and pepper as needed.
Remove from heat, mix in the parsley.
Serve.
