BRAISED CABBAGE IN WHITE WINE

Serves 6

Here is a simple way to transform a lowly peasant dish of braised cabbage into a refined and elegant winter dish. It can be prepared in 15 minutes and can be kept warm an hour or so before serving.

CONTENTS:

3 thick slices bacon, sliced crosswise into ½-inch strips.
2 cups thinly sliced onion
4 cups thinly sliced cabbage (regular or Napa)
½ cup white wine
¾ cup chicken stock
¼ teaspoon fresh thyme leaves
1cup heavy cream
Salt and freshly ground black pepper to taste

1. In a large sauté pan, cook the bacon over medium heat until it is almost crisp. Add the onions and cook, stirring occasionally, for about 5 minutes until they are translucent.

2. Add the cabbage and cook until it is wilted. Add white wine,
chicken stock, thyme and cream, and reduce until the liquid thickens enough to coat the back of a spoon. Season with salt and pepper.

One Response to “BRAISED CABBAGE IN WHITE WINE”

1. Good Cooking with Stockton Briggle: October Edition- Stockton Briggle says:

   November 3, 2010 at 1:33 pm

   [...] Pork Chops baked with Cranberries paired with Sweet Potatoes with Cardamom and Braised Cabbage in White wine. [...]

   Reply