Wednesday, 11 February 2015

Quick 'n' Dirty Pan-Braised Cabbage

Well this is ridiculously simple, and one of those things I just do all the time, and then one day it occurs to me that yes, this is a recipe. Of sorts.  For a lets-just-get-some-food-on-the-table,-like-right-now thing, it's surprisingly good.

You need to be cooking some sort of meat in a frying pan to do this. Chicken pieces, pork chops, lamb chops, beefsteak; any of those will do. Fish? Maybe. But I tend to think meaty things, that will leave a meaty residue to add to the flavour of the cabbage, are definitely the best.

The only trick is to watch it carefully at the end. You want it to get fairly dry, but don't let it scorch. Browned cabbage is the nasty. You also need to have added enough water at the beginning to let it cook through - this is not a crunchy, barely cooked dish - you want that cabbage braised through, even if it is only for 5 or 6 minutes.

Most pan-cooked meats will do very well with a 5 minute rest before they are served, so that's another way this works out well. They will get it while the cabbage cooks.

You could throw in a little chopped onion and/or grated carrot with the cabbage if you like, but since I am generally in a tearing hurry when I make this, I rarely do.

per serving
10 minutes prep time

Quick 'n' Dirty Pan-Braised Cabbage

2 to 3 cups chopped cabbage per person
pan drippings
2 to 3 tablespoons water or broth
2 teaspoons soy sauce
2 teaspoons apple cider vinegar

Wash, trim, and chop the cabbage.

Remove whatever meat you are cooking from the large skillet in which you cooked it, and put it on a serving platter to rest while you cook the cabbage. Tip in all the cabbage, and pour the water in with it. Stir vigorously, scraping up any bits of meat stuck to the pan, and continue cooking and stirring until the water has evaporated/been absorbed, and the cabbage has wilted thoroughly and is about half cooked. This should take 2 or 3 minutes, over high heat.

Sprinkle with the soy sauce and vinegar, and continue cooking, stirring a little less often, but still watching it, until they are also absorbed or have evaporated, and the cabbage gets fairly dry. Try not to let it brown though. Serve it up at once.

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