There’s more to cabbage than coleslaw.
This versatile veggie makes a quick-cooking side dish that’s inexpensive, healthful, and available year-round.
When it comes tocooking cabbage, braising is the same idea.
Credit: Andy Lyons
Some people claim they don’t like cabbage, but it’s probably because they’ve had it overcooked.
Choose any variety of this cruciferous vegetable and adhere to these instructions for making braised cabbage.
How to Make Braised Cabbage
Here’s how to make braised cabbage in three simple steps.
Credit:BHG/Sonia Bozzo
Add cabbage wedges or shreds; cook until lightly browned, turning wedges or stirring shreds as needed.
Reduce the heat to medium, if necessary.
Test Kitchen Tip: For even more yum factor, first cook a few slices ofbaconin the pan.
Credit:BHG/Sonia Bozzo
Transfer bacon to paper towels to drain, reserving a tablespoon of drippings in the pan.
Lightly brown cabbage in the drippings.
After the cabbage is cooked, crumble the bacon and stir it into the cabbage.
Credit:BHG/Sonia Bozzo
What’s the Difference Between Red Cabbage and Green Cabbage?
Red and green cabbage can be used interchangeably in most recipes.
The difference between cooking green cabbage and red cabbage is just one extra step.
Figure about one tablespoon of vinegar per cup of rawshredded cabbage.
A great braised cabbage dish starts before you even cook it.
When purchasing round heads, look for those that are compact and heavy for their size.
The outer leaves should be crisp and deeply colored.
