My Wonderful World

W e l c o m e... And Enjoy!

Sunday, March 6, 2011

Braised Cabbage

For me...some of the most simple ingredients provide the maximum flavor.   Cabbage, both raw and cooked is so good.   Here is my favorite cooked version. 

Nothing beats a saute of bacon and onions!


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Braised Cabbage

Side dish, Vegetables

1 tb butter
1 tb caraway seeds
1  bacon slice; small dice
1 sm onion; fine dice
1 sm cabbage; fine shred
  salt & pepper; to taste
1 tb Splenda
1 tb vinegar


Melt better in saute pan.  Add caraway seeds, bacon and onion, cook until soft.

Lower pan heat and add shredded cabbage.  Add salt & pepper to taste; sprinkle Splenda or sugar over cabbage.  Cover and cook for 25-30 minutes.  Cabbage will reduce as it cooks.  Just before serving, sprinkle vinegar, to taste, and combine.

Nice side dish with roast pork or roast chicken.

Notes:  ©WHStoneman

Yield: 2 servings


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Cabbage added to bacon saute

Ready to Enjoy!  



3 comments:

Betsy from Tennessee said...

Hi Bill, Glad you didn't get the snow... But--ours was gone by noon. It has been horribly windy and yesterday felt very cold...

I love cabbage --both raw and cooked... Your recipe sounds GREAT.... Thanks!!!
Betsy

Shanae Branham said...

I love cabbage. This looks delicious I will have to try it. I am your newest follower.

Mr. Bill said...

Welcome Shanae....will be looking for your column asap!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015