Braised Cabbage with Parsley and Thyme
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Appears in Cook's Illustrated September/October 1996
A quick braise-sauté creates cabbage that is crisp-tender and flavorful.
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...