Tuesday, September 25, 2012

Pan Roasted Cabbage

I love a cabbage, garlic and cumin combo, so I came up with this recipe one night when I had a random head of leftover cabbage.  After everything is said and done, this dish will cost you about $2 to make, and feeds about 6 people very hefty side servings.  Goes great with chicken, steak, and pork.  It's a little sweet, a teeny bit sour, and perfect for a fall evening.
First thing to know about cabbage is how to cut it. Remove any leaves from the outside that look wilted, damaged, brown, mushy, or otherwise unappealing.  Cut it in half from the core and then cut a little triangle around the core to remove it.  Cabbage can be a tough little ball of leaves, so be careful.  You can also use a food processor to shred the cabbage after removing the core, but I find it to be too much clean-up.

Then, cut the cabbage in about 1/8 inch (smaller if you can manage) slices.  I cut those in half.  The smaller you can make the slices, the quicker it will cook and caramelize.
Pan Roasted Cabbage
1 medium head of green cabbage
2 tablespoons of oil (I used olive)
3 large cloves of garlic
2 tablespoons of honey
1 tablespoon of apple cider vinegar
1 tablespoon of cumin seeds
salt and pepper to taste

Mince the garlic and add to a large skillet with the oil, cumin and a bit of salt over medium heat.  Once the cumin aroma starts to come out, add the cabbage, stir to combine and cover for 10 minutes or until the cabbage has softened.  Stir again, add the honey and vinegar, and cook uncovered for another 2-3 minutes.  Cabbage should just start to brown.  Salt and pepper to taste.

Serves 6-8.

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