I spend a lot of time cooking on my weekends, filling the refrigerator with food for the week, so that when I get home after work I don’t have to do much but reheat and eat. This cabbage was the best thing I made last weekend.
It was surprisingly good. I like cabbage, but didn’t know it could be this tasty – almost sweet from the caramelized onions and cream, with a little bit of a kick from the ginger. This recipe has most definitely joined my regular recipe rotation.
Here’s what happened.
Got the ingredients ready.
Sliced the cabbage.
Minced the garlic.
Chopped the onion.
Heated the butter.
Cooked the onion and garlic.
While that was happening, grated the ginger. Then added it to the onion/garlic mixture.
Added the cabbage to the too-small fry pan.
After 20 minutes, the cabbage looked like this.
Added the cream.
Covered and cooked for 10 more minutes.
Added salt and pepper and served.
The recipe was found here:
Suspiciously Delicious Cabbage
1 medium green cabbage, cored and thinly sliced
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 tablespoon (heaping) grated fresh ginger
2 tablespoons butter
3/4 cups heavy cream
salt and freshly ground black pepper to taste
In a very large pan, heat the butter over medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.
Stir in the ginger and cook for about a minute. Then, add in the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally for about 15-20 minutes, until the cabbage has softened and caramelized.
Turn the heat to low and stir in the cream making sure to scrape any browned bits up from the pan bottom. Cover and cook over low for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust seasonings as desired and serve.