Cream-Braised Cabbage with Lemon and Shallots
Appears in Cook's Illustrated September/October 1996
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 ...