Braised Cabbage with Parsley and Thyme

4 comments

Appears in Cook's Illustrated September/October 1996

A quick braise-sauté creates cabbage that is crisp-tender and flavorful.

SERVES 3

TIME 20 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. This delivered a subtle mix of flavors, complemented by a sli...

Print