Cabbage is an unsung hero.
It marries well with a wide range of ingredients – after all, it’s popular in both German and Asian dishes. This little recipe is a huge winner you’ll want in your back pocket as we roll into the comfort food months of the year. Huge, gigantic thanks to Katie at the Thyme for Cooking blog for this new favorite.
Yes, my friends, it’s time for The Secret Recipe Club.
For the uninitiated, The Secret Recipe Club is a group of around 100 food bloggers, separated into three smaller blogging groups, each of which post at different times of the month. Every month, we’re each assigned a blog in our group to look through. We try a few recipes and chose one to post about. But all month, we keep our assignment a secret until ‘Reveal Day’. It’s been a lot of fun – and I’ve found some great new blogs to follow and new recipes to add to my rotation. Including this one.
Katie is from the Wisconsin – Minnesota area of the US, but currently makes her home in France. Along the way there’ve been stops in Ireland and Andorra, all of which have informed her cooking. Pop quiz for you geography experts: where’s Andorra? Answer: it’s a principality nestled in the Pyrenees between Spain and France. Confession from this well-traveled blogger: I had to google it. Katie writes about her life in France and shares some wonderful recipes for her readers to try at home. A bunch caught my eye: her Cauliflower, Cheese and Egg Casserole, Butternut Squash Gratin, Potato Bread with Chives, and Apple Tart. You can tell I’m totally in a comfort food mood with these choices.
I kept coming back to Katie’s recipe for Braised Savoy Cabbage. This is a great time of year to eat cabbage, and through the coming cold months as well. As you move into the fall and winter, keep this wonderful recipe in mind for a winning side dish, or use it as a topper for mashed potatoes. Katie’s recipe calls for savoy cabbage, which I couldn’t find yet in my local markets. So I opted for Napa cabbage instead, and had no regrets. I added some caraway seeds, so it’s reminiscent of sauerkraut without the sourness of vinegar. I also stirred a little cream and mustard in at the end to further soften the texture. If you prefer something with a little crunch, feel free to follow the original recipe without that addition.
(Delicious!) Braised Napa Cabbage
Adapted from Thyme for Cooking blog.
- 2 tablespoons unsalted butter
- 1 cup finely diced yellow onion
- 1/2 teaspoon caraway seeds
- 1 teaspoon kosher salt
- 6 cups thinly sliced Savoy cabbage, and coarsely chopped (divided)
- 1/4 cup vegetable stock
- 2 tablespoons white wine
- 2 tablespoons cream
- 1 teaspoon dijon mustard
- Melt the butter in a sauté pan over medium-high heat, and add the onion, caraway seeds, and salt. Sauté until the onion is completely softened and just starting to caramelize. Add 4 cups of the cabbage, and toss to coat. Continue to cook until the cabbage wilts.
- Add the stock and wine, and simmer uncovered for 10 minutes, and then add the remaining 2 cups of cabbage. Cook until the cabbage is softened, and almost all of the liquid is cooked off, about 5 minutes. Stir only occasionally!
- Whisk together the cream and mustard with a fork, and stir into the cabbage.
- Correct the seasoning, as desired. Serve warm.