Cabbage is so healthy for you. This dish has about 2 T of olive oil as the only ‘fat’ in the entire pot that will serve about 8 people. I like the savoy cabbage because it is a bit more tender than regular green or purple cabbage, its leaves are ‘pretty’ with a little bit of a ruffle to them and it takes on flavors well.
Level of Difficulty: Easy
Time Required: Prep Time – 10min; Cook Time – 45 min
1 head of Savoy Cabbage
1/2 Vidalia (sweet) onion
1/2 t cardamom
1/2 t anise seed
1/2 t red pepper flakes
salt and pepper
1 1/2 cups chicken stock
Preparing Braised Savoy Cabbage:
Peel onion, slice in half, thinly. Place in pot with a drizzle of olive oil, cardamom, anise, red pepper, salt and pepper. Saute over medium high heat until soft.
While that is sautéing, core the cabbage and rinse. Then slice across the head of cabbage thinly. Add the cabbage to the pot and toss with the onions using some tongs. Add the chicken stock and let cook for about 5 minutes stirring frequently to have the cabbage wilt. Reduce heat to low and simmer for about 30-40 minutes longer.
The red pepper will give this a nice kick so if you don’t want it to be spicy, reduce or leave out. However, cabbage has little flavor so impart a different flavor by adding another 1/2 t of cardamom or something like that.