Tired of the same old boring boiled cabbage on St. Patrick's Day? Try this quick and easy way to braise it in butter! Yes, butter. Hey, St. Patrick's Day only happens once a year - live a little!
Start by coring half a head of green cabbage (mine cored half weights about 2 pounds).
Slice the half into half again and slice thinly. Be sure to use a good quality sharp knife (this is one of my favorites).
Add butter and oil to a large pan over medium heat. Today I'm cooing in this Copper Chef Pan that I received as a gift. So far, so good, and I kinda dig the square shape.
Add the sliced cabbage.
And the salt and pepper.
Toss well and cover for about 5 minutes to help the cabbage wilt down a bit.
Uncover the pan and continue cooking the cabbage, stirring frequently, until the cabbage wilts down and begins to caramelize.
Done - that only took about 10 minutes all together.
Butter Braised Cabbage
makes 4 servings
1/2 head green cabbage, cored and sliced thin (about 2 pounds)
2 tablespoons unsalted butter
drizzle of olive oil
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
In large skillet, heat butter and oil over medium heat.
Add cabbage, salt, and pepper; stir well.
Cover pan and cook for 5 minutes, remove cover and stir well.
Continue cooking, stirring frequently, until cabbage wilts down and begins to caramelize.