Cream-Braised Cabbage with Lemon and Shallots

Name: Cream-Braised Cabbage with Lemon and Shallots
Yield: Serves 3 to 4
Cuisine: French
Ingredients: 1/4 cup, heavy cream; 1 teaspoon, lemon juice from 1 small lemon; 1 , small shallot, minced; 1 pound, green cabbage (1/2 medium head), cut into 1/4-inch shreds (about 4 cups); , Salt and ground black pepper

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Appears in Cook's Illustrated September/October 1996

SERVES3 to 4

TIME15 minutes

WHY THIS RECIPE WORKS

We set out to find the best cabbage recipe, one that would produce crisp-tender and flavorful cabbage. After blanching, steaming, and sautéing without success, we tried braising in cream and found our ideal. We could finally taste a subtle ...

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