Creamy Braised Cabbage
Quick, wonderfully tasty, and simple — perfect for dinner! Cabbage in cream comes together fast. Serve it on its own or as a side for meat or fish. The flavor is delicate and mild, and the aroma depends on the spices you add.
Cooking method
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Step 1:
How do you make creamy braised cabbage? Gather the ingredients. Use cream of any fat content, to your taste. The more flavorful the butter, the better — you can even use ghee, since we'll be frying with it. Choose whatever spices you like; anything you'd use for a savory vegetable dish works. Peel off the cabbage's outer leaves, wash and dry the head, and trim off the dried end of the core.
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Step 2:
Cut the green cabbage into smallish pieces however you like — cubes or shreds, your choice.
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Step 3:
Melt the butter in a hot skillet. If you'd rather not use butter, use any refined vegetable oil — sunflower, corn, or olive.
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Step 4:
Add the chopped cabbage to the skillet. Your skillet should be big enough to hold all the cabbage without it spilling over the sides.
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Step 5:
Fry the cabbage for 5–7 minutes, stirring with a spatula. The exact time depends on your stove and cookware.
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Step 6:
Pour the cream over the cabbage. The younger the cabbage, the higher the heat you'll want at this stage; braise older, tougher cabbage over medium heat.
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Step 7:
Braise the cabbage uncovered until tender. If the cabbage isn't done yet but all the cream has cooked away, add a little more cream.
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Step 8:
A few minutes before it's done, add pepper, salt, and dry seasonings to taste.
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Step 9:
Serve the creamy cabbage on its own or as a side for fish or meat. Enjoy!
- You can sprinkle the cabbage with fresh chopped herbs: dill, parsley, or green onion.
- You can use cream of any fat content for this recipe, but remember that the richer the ingredients, the higher the calorie count of the finished dish.
- You can substitute milk for the cream.
- If you use a premade spice blend, read the label first. These blends often already contain salt, so account for it or you risk over-salting the dish.
Caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
