Champagne Braised Cabbage
This simple and hearty Champagne Braised Cabbage is versatile and makes a tasty side to fish, poultry or meat! And it’s also delicious on its own!
Ingredients (serves 4):
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small onion
- 1 large garlic clove
- 1 small Savoy cabbage
- 1 teaspoon Dried Lemon Thyme
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly cracked black pepper
- ½ cup Champagne
In a large, deep skillet, melt 1 ½ tablespoon butter with the olive oil over medium-high heat.
Peel and finely slice onion. Once the butter is just foaming add onion, and cook, 1 minute. Mince in garlic, and cook, 1 minute more. Reduce heat to medium.
Remove outer leaves of the Savoy cabbage. Cut into quarters and remove the hard core in the middle. Chop cabbage and stir into the skillet, coating into butter and oil. Season with Dried Lemon Thyme, coarse sea salt and black pepper; give a good stir.
Then, stir in Champagne. Cover with a lid, and reduce heat to low. Cook, for about 20 minutes, until cabbage is beautifully tender. Stir in remaining butter until melted.
Serve Champagne Braised Cabbage hot, on its own or as a side to Baked Salmon, Roast Duck or Roast Beef.
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- tsavo-witch said: Oooh, this looks super yummy. I’ve been trying to find ways to eat more leafy veggies. Thank you
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