Jan 13, 2011

Despite what you may be thinking I am not going cabbage crazy we just seemed to have a lot left over after New Year’s so I have been trying to find things to do with cabbage. I hate to waste things. This recipe is really good. The original recipe suggested adding sherry to it, but I found the sherry to make the recipe too strong. Sticking with only chicken broth is a much better option. 



  1.  Heat oil and butter in large heavy and wide saucepan or sauté pan; add cabbage, salt, pepper, and stir over low heat for 5 minutes.
  2.  Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until cabbage is tender.
  3.  Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn).
  4. Taste and adjust seasoning, serve hot.

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