With all the recent attention given to the promotions of buying organic and buying local, I have been trying to make it my personal goal of also buying in season. Unfortunately, mass distribution, greenhouses, imports, and GM foods have made it near impossible to discern what foods are actually in season. I've actually had to research local seasonal crops! That being said, green cabbage is being harvested from the garden as we speak so it's time to break out one of my favorite recipes.
Until reading A Homemade Life, I really only had two uses for cabbage: Cole slaw and along side a St. Patrick's Day corned beef roast. I can now add a third use, and probably my most favorite of the three: braised in cream. This recipe is super easy and other than turning it over a few times in the pan, it basically minds itself while you are preparing the rest of your dinner. The smell of the cabbage caramelizing in the pan and the joy in watching my entire family devour every last bite has added a new "smell memory" in my life. Even if you are not a big fan of cabbage I urge you to try this. You will never look at cabbage the same way again.
Cream-Braised Green Cabbage
Adapted from A Homemade Life
Serves 4
Cook time: 45 minutes
1 small green cabbage (about 1.5 pounds)
3 Tbsp butter
1/4 teaspoon Kosher salt, plus more to taste
2/3 cup heavy cream (enough to cover bottom of pan)
1 Tbsp fresh lemon juice
Prepare cabbage by removing bruised leaves and clean away any remaining dirt.
Cut the cabbage into quarters, and then cut each quarter in half lengthwise, taking care to keep a little bit of the core in each wedge (to help hold it together).
In a large skillet (12-inch), melt the butter over medium-high heat. Add the cabbage wedges, arranging them in a single crowded later with one of the cut sides down. Cook, undisturbed, until the downward facing side is nicely browned (approximately 5 to 8 minutes). Good browning of the wedges will provide a wonderful sweet flavor. Gently turn to the other cut side and repeat browning process.
Sprinkle cabbage with the Kosher salt and then add the cream. (The recipe calls for only 2/3 cup, but I like to add enough to just barely cover the bottom of the pan.) Cover the pan with a tight-fitting lid and reduce heat so that the liquid just simmers. Cook for 20 minutes and then flip the cabbage wedges to their other side. Cook for another 20 minutes, or until tender when pierced with a thin, sharp knife. Add the lemon juice and shake the pan to distribute evenly. Simmer, uncovered, for a few additional minutes to thicken up the pan liquid. Serve immediately.
