the taste space

Braised Green Cabbage with Onions, Carrots, with a Poached Egg

Posted in Favourites, Mains (Vegetarian), Sides by Janet M on May 14, 2010

Allow me to introduce you to the sweetest cabbage you ever did taste, and the sugar comes entirely from the cabbage itself (and perhaps the onions and carrots).  Cabbage is an under-appreciated vegetable but this recipe will change the cabbage haters. Cabbage is surprisingly tasty (especially like this!), but also a good source of vitamin C and fiber. It is relatively cheap (cost and calories) and so filling I usually can’t finish a whole head of cabbage myself. However, this meal was so good, I feel like going out to get another cabbage to make it a second time!

The secret to the uber sweet, melt-in-your-mouth cabbage is the long braising.  I have professed my love of long braises here, which yield delicious meals without much fuss. All you need is a long time to braise, a green cabbage, an onion, carrot, some olive oil, some stock (or water) a sprinkle of chili flakes and salt and pepper to taste.  The result is simply divine.  Here it is paired with a poached egg as a nice, complete meal. As a bonus, this dish is also great the next day as leftovers, although I’d suggest a fresh poached egg. :)

Cabbage is a popular ingredient in Eastern European cooking and braised cabbage is common to many cuisines (sometimes tomatoes are also included). It is mostly a side dish. This is my submission to this month’s AWED featuring dishes from Russia. My liberty was experimenting with braised cabbage, although this specific dish may not be entirely a Russian authenticity.


This recipe was adapted from Orangette, who adapted it from Molly Steven’s recipe in All About Braising.

(more…)

Tagged with: , , , ,