Little Chef Ashley : Braised Cabbage

Its funny sometimes how recipes come about. How you will start with nothing but slowly an idea forms, changes & grows to then become something delicious!

Ill never forget how I came up with this recipe.

I came home from a stay in the hospital & there was little food in the house. I was on a restricted diet & couldn't consume vegetables unless they were thoroughly cooked. One of the only items in the fridge was a head of cabbage so I figured I would just sauté it. Then I decided to use my cast iron skillet. Then thought about adding some liquid & letting it cook in the oven too. The doctor did say "thoroughly cooked". And it all unfolded from there.

This has rapidly become a staple side dish in our home & I know it will make a great addition to our holiday menu! You really can't beat something that is so easy to make & tastes so good!

What You Will Need: Head of cabbage, butter, chicken broth, croutons, salt & pepper.

Preheat your oven to 375.

Remove a couple of the outer leaves.

Cut the cabbage into quarters.

Cutting in on an angle, removing the thick core.

Then slice the cabbage.

Using a cast iron skillet or an oven safe pan, melt in a couple tablespoons of butter.

Add in the cabbage & season with salt/pepper

Allow the cabbage to cook for 5-8 minutes. Stirring occasionally till you start getting some nice color.

Now add your stock or broth. Add enough so it comes just shy of half way up the cabbage. Bring it to a boil.

Then place in the oven for 30 minutes. Check it half way to see if you need to add more liquid.

Place your croutons in a zip lock bag & crush them!!!

You can us bread crumbs for this as well. I have found that these garlic, butter croutons not only add the nice crunchy top but an extra little level of favor.